Ingredients
1 tablespoon baby capers in brine
2 lemons
250g natural yoghurt
200g celeriac
200g raw beetroot
1 bunch of flat-leaf parsley (30g)
1 bunch of dill (20g)
1 mug of porridge oats (150g)
1 mug of self-raising flour (250g)
1 large free-range egg
1 mug of semi-skimmed milk (400ml)
olive oil
300g smoked salmon, from sustainable sources
Method
- Put the capers into a large bowl, squeeze over the juice of 1 lemon and stir in the yoghurt. Peel and coarsely grate the celeriac, then the beets, add to the bowl and mix well, then season to perfection, tasting and tweaking. Finely chop the parsley leaves and most of the dill, and sprinkle on top – but don’t toss.
- Put the oats, flour and a pinch of sea salt into a bowl. Crack in the egg, pour in the milk and whisk into a batter.
- Put a large non-stick frying pan on a medium heat. In batches, cook tablespoons of the batter in a drizzle of olive oil for 2 minutes on each side, or until puffed up and golden. Cut the remaining lemon into eight wedges, for squeezing over.
- Mix up the remoulade, stirring through the herbs. Either take it all to the table with the salmon and let people help themselves, or plate up delicate portions, sprinkling over the reserved dill.
