Beetroot cured salmon, buckwheat blinis, celeriac remoulade

Exeter Golf and Country Club and Wear Park Restaurant, Head Chef, Adam Little is appearing in the new Devon Cook Book which will be available to buy before Christmas.

Here is one of his favourite Christmas recipes for beetroot cured salmon with buckwheat blinis and celeriac remoulade – perfect as a colourful and delicious starter on Christmas day.

What You Need: 

Celeriac remoulade  

1x celeriac
1x lemon
3tsp whole grain mustard
2tbsp mayonnaise
2tbsp crème fraiche
30g parsley
pinch of salt

Buckwheat blinis

100ml whole fat milk
50g buckwheat flour
50g plain flour
pinch of salt
1x egg white
20g butter
50g sour cream
3g yeast

Beetroot cured salmon

500g salmon fillet, skin on
150g sugar
150g salt
1x lemon
25g dill stalks
400g grated beetroot
20ml vodka
5g white pepper corns

What You Do: 

 Celeriac remoulade  

Peel celeriac cut into quarters and grate, once grated squeeze the lemon juice over and mix well add the salt, this will stop it from oxidizing and help break down the fibres.

Mix the crème fraiche, mayonnaise and mustard in a bowl and add the celeriac mix together and add in the chopped parsley.

Check seasoning and leave for 20 minutes before serving.

Buckwheat blinis

Warm the milk to room temperature and mix in the yeast
In a bowl mix the flours and salt then add the milk and sour cream mix together to make a paste, cover with cling film and leave for 30 minutes
Whisk the egg white until soft peeks and fold into the paste, don’t whisk this in, use a spatula and fold the whites in until combined. cover with cling film and leave for 1 1/2 hours, or until double in size.
Melt the butter in a non stick pan on a medium heat spoon the mix and cook until golden brown each side

Beetroot cured salmon

Make 3 small cuts across the skin of the salmon.
In a bowl mix the sugar, salt, lemon juice, vodka, pepper corns and dill stalks
Lay out two layers of cling film and place a 1/4 of the mix then place the salmon skin side down on top, rub the rest of the mix over the flesh of the salmon.
Spread the grated beetroot over the top and carefully wrap with cling film tightly, leave in the fridge for 24 hours
Wash off the curing mix and slice as thin as possible, serve with blinis and remoulade.

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