Flash-fried salmon with celeriac cakes

Celeriac has a wonderfully delicate flavour despite its knobbly appearance - here it's fried in cakes with seared salmon.


For the celeriac cakes
For the dill dressing

Preparation method

  1. Place the grated celeriac in a clean tea towel or cloth and squeeze out the juices.

  2. In a bowl combine the celeriac with the onion, egg and flour. Season well with salt and freshly ground black pepper and divide the mixture into four. Shape each piece into a ball and flatten into a cake shape.

  3. Melt the butter with one tablespoon of oil in a frying pan over a medium heat. Fry the celeriac cakes for about 3-5 minutes on each side. Remove from the pan with a slotted spoon and set aside to drain on kitchen paper.

  4. For the dressing, whisk all the ingredients together in a bowl.

  5. Cut the salmon fillets into three long strips. Rub one side of the fish strips with oil and fry in a very hot frying pan for about one minute on that side only.

  6. To serve, place a celeriac cake onto each of four plates, top them with salmon, garnish with lemon and watercress and spoon the dill dressing over.

Less than 30 mins preparation time

10 to 30 mins cooking time

Serves 4

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