Smoked Salmon and Celeriac Salad Recipe

Smoked Salmon and Celeriac Salad Recipe

I made this dish the other day for a corporate lunch function, and it was a huge success

This recipe will serve 2 people

Ingredients

160g Oak smoked salmon
50g Mascarpone cheese
80ml Double Cream
2 Sprigs of dill
Juice from half a fresh lemon
1/2 a large Celeriac
50ml fresh honey
Green Oil ( Olive oil mixed with dill and blitzed in a food processor)
Baby Green basil
Baby Purple Basil

Method

Peel or trim the skin off the celeriac, and then cut it into small cubes, roughly 2cm by 2cm. Place the cubes onto a lined baking tray, lightly drizzle with olive oil, and then drizzle the honey over the cubes. The honey doesn't have to completely cover the celeriac, it just has to be enough on each cube, so that when it roasts, each piece will have a honey flavour. Place the tray into an oven at 180 degrees C, and roast for 8minutes, or until the honey starts to caramelise.

In the mean time, make to large roses of salmon, and 4 small roses, equally sized and portioned. Place them in the fridge until you need them.

Take the mascarpone and double cream and place it into a mixing bowl. Chop the dill until it is really fine. Mix the dill in with the cream and cheese mix, and squeeze in the lemon juice. Mix it together until it is well incorporated, taste it, and adjust the seasoning if needed. The mix should be soft enough that you can swipe it across a plate, but firm enough to hold when you swipe it.

To Plate 

Place a large tablespoon of the cream and cheese mix on the left hand side, in the centre, of the plate. Using a clean teaspoon, place the spoon into the mix, and swipe it in any direction across the plate, dragging the mix to create the swipe.

Place 1 large salmon rose and 2 small roses on each plate, spacing them apart. Place the warm roasted celeriac on the plate, about 6-8 cubes per plate.

Garnish the dish with the purple and green basil, and dots of green oil

Bon Appétit