Celeriac cannelloni, with smoked salmon and a curry dressing Recipe

Peel a celeriac, halve and use a mainline to make 6 very thin slices.

Bring a pan of water to the boil with salt. Then poach the celeriac slices during 30 sec. 

Remove them into ice water to cool, then dry on a fresh tea towel

Peel a small potato and boil in the same water for 19 mins and 1 egg for 7 mins.

Then poach 100 g plaice in the same water.

Put the potato and the plaice in a blender, with the juice of a lime and turn into a smooth paste.

Peel and hack the boiled egg, mix with the fish paste and season with salt and pepper.

Place 2 A4-sized leaves of clingfilm on your worktop and on each of them 2 or 3 overlapping slices of celeriac. Then smoked salmon and finally some fish paste in the middle.

Roll them up (see video) and firmly close the cling film on each end. Put in the fridge to firm up.

For the dressing mix 1 tbsp mayonaise, 1,5 tbsp apple juice, 1 tbsp sour cream, 1 tsp apple vinegar, 1 tsp walnut oil, a pinch of curry powder and a pinch of curcuma. Season with salt and pepper to taste.

Make a small salad from parsley leaves, chives, dill and watercress. Slice 1/4 Granny Smith in julienne, add to the salad and season with walnut oil, salt and pepper. Finish with 25g hacked walnuts.

Serve as shown.

(Here the video with Jeroen Meus making his recipe, in Flemish)

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Celeriac cannelloni, with smoked salmon and a curry dressing Recipe

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Celeriac cannelloni, with smoked salmon and a curry dressing Recipe https://sweetteabiscuits.blogspot.com/2023/05/celeriac-cannelloni-with-smoked-salmon.html