Smoked salmon and celeriac bake

Posted: February 8, 2009 by nietize in Fish
Tags: ,

Ingredients:

Juice of 1 lemon
1 small celeriac
2 medium baking potatoes
250g of sliced smoked salmon
dill
1 onion, finely sliced
cream

Preheat oven to 200 degrees. Pour the lemon juice into a large bowl. Peel and quarter the celeriac, cut into slices and toss into the lemon juice. Peel and thinly slice the potatoes and toss with the celeriac.

Layer the celeriac, potatoes and salmon in a large ovenproof dish, sprinkling dill, onion and cream over each layer, together with salt and black pepper. There should be around 3 layers of vegetables with 2 layers of salmon, onion and dill. Finish with the remaining cream.

Cover the dish with foil , place on a baking tray and bake for 45 minutes. Uncover and bake for 30-40 minutes until the vegetables are tender and the top is golden. Cool slighly before serving.

This is apparently Sweden-inspired and it reminds me of this potato dish I had in Brussels in the Christmas food market a year ago. It’s quite a nice light dish for Christmas lunch, and the celeriac goes very well with the salmon. For those who don’t know what celeriac is, (I didn’t know until today), this is what it looks like:


From wikipedia:

Celeriac (Apium graveolens Rapaceum Group) is also known as ‘celery root,’ ‘turnip-rooted celery’ or ‘knob celery’. It is a kind of celery, grown as a root vegetable for its large and well-developed taproot rather than for its stem and leaves. The taproot is typically used when it is about 10–12 cm in diameter; about the size of a large potato. Unlike other root vegetables, which store a large amount of starch, celery root is only about 5-6% starch by weight.
Celeriac may be used raw or cooked. It has a tough, furrowed, outer surface which is usually sliced off before use because it is too rough to peel. Celeriac has a celery flavour, and is often used as a flavouring in soups and stews; it can also be used on its own, usually mashed, or used in casseroles, gratins and baked dishes.

I don’t really think it tastes like celery, for me the closest parallel is fennel but it is an excellent complement to the fish, as it tastes slightly sour which balances the strong flavours of the smoked salmon. This is a good party dish i think.

Oh btw I am using the new roasting tins i bought from Robert Dyas. It’s just 5 pounds for two of such roasting tins. I wanted a bigger one because I thought my cooking was restricted by the size of my pryrex dish

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