Celeriac is a foodstuff that leaves me polarised from the rest of my family in my unending love for it - roasted, mashed, grated, pureed into soup and even blended into smoothies (yep, I am that crazy for it). Everyone else hates it - in even its most benign guise. Hey ho. That's why I eat it for lunch when the kids are at school and my better half is at work ;oP
A traditional way to eat celeriac is in a remoulade, which basically involves slathering a pile of celeriac cut into matchstick pieces in a thick mayo/ mustard/ herb concoction. I'm not a mayo fan so this is a sort of mayo-free, less heavy spin on the classic.
It's sharp and punchy with the mustard and capers which are tamed by the smooth, rich fat of the salty smoked salmon. A small amount of crisp Granny Smith apple lends a hint of sweetness while the rocket adds a wonderful peppery bite.
Smoked Salmon, Celeriac and Rocket Salad
Grain-free, Gluten-free, Dairy-free, Refined Sugar-free, Nut-free
Serves 2 as a starter (scale accordingly)
Ingredients:
120g smoked salmon
250g, approx 1/4 large celeriac (peeled and cut into fine matchsticks)
1/4 Granny Smith apple, cored and cut into fine matchsticks
2 handfuls rocket leaves
Dressing:
zest of 1/2 lemon
1 tsp lemon juice
2 tsp red wine vinegar
1 tbsp dijon mustard
2 tsp capers
1 tbsp tahini
Instructions:
1. Whisk together dressing ingredients until well combined. Set aside.
2. In a large mixing bowl combine celeriac and apple.
3. Pour over the dressing and thoroughly coat celeriac and apple mix.
4. Divide into 2 serving plates or bowls.
5. Top each with a handful of rocket and arrange smoked salmon either on the side of the plate or cut into strips and lay over the top.
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| Smoked Salmon, Celeriac and Rocket Salad |
A traditional way to eat celeriac is in a remoulade, which basically involves slathering a pile of celeriac cut into matchstick pieces in a thick mayo/ mustard/ herb concoction. I'm not a mayo fan so this is a sort of mayo-free, less heavy spin on the classic.
It's sharp and punchy with the mustard and capers which are tamed by the smooth, rich fat of the salty smoked salmon. A small amount of crisp Granny Smith apple lends a hint of sweetness while the rocket adds a wonderful peppery bite.
Smoked Salmon, Celeriac and Rocket Salad
Grain-free, Gluten-free, Dairy-free, Refined Sugar-free, Nut-free
Serves 2 as a starter (scale accordingly)
Ingredients:
120g smoked salmon
250g, approx 1/4 large celeriac (peeled and cut into fine matchsticks)
1/4 Granny Smith apple, cored and cut into fine matchsticks
2 handfuls rocket leaves
Dressing:
zest of 1/2 lemon
1 tsp lemon juice
2 tsp red wine vinegar
1 tbsp dijon mustard
2 tsp capers
1 tbsp tahini
Instructions:
1. Whisk together dressing ingredients until well combined. Set aside.
2. In a large mixing bowl combine celeriac and apple.
3. Pour over the dressing and thoroughly coat celeriac and apple mix.
4. Divide into 2 serving plates or bowls.
5. Top each with a handful of rocket and arrange smoked salmon either on the side of the plate or cut into strips and lay over the top.
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