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Ingredients
- 1 small celeriac
- 1 lemon, halved
- 1 cup quality mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp salted capers, rinsed, drained and coarsely chopped
- 2 gherkins, chopped
- 2 tbsp chopped parsley
- 8 slices smoked salmon
- 50g salmon pearls (caviar)
Method
Peel celeriac thickly, cut into quarters and place in a bowl of water with the squeezed lemon. Combine mayonnaise, mustard, capers, gherkins and parsley in a medium bowl and stir well to combine. Season with salt and cracked black pepper. Drain celeriac and shred pieces using the grater disc on a food processor and mix immediately with the mayo mixture. Divide celeriac between four plates, pile two salmon slices on top of each and scatter with pearls.
