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Hot smoked pepper salmon portions with baked leeks, beans and celeriac mayo

Hot smoked pepper salmon portions with baked leeks, beans and celeriac mayo

  • Salmon
Time:90 min.
Servings:10
Time:90 min.
Servings:10

Ingredients

10 hot smoked, peppered salmon portions

10 small leeks

300 g green beans

1 celeriac

50 ml oil

250 g mayonnaise

100 ml (about 25 g) finely chopped broadleaf parsley

1 lemon

1 clove of garlic

150 g semi-dried cherry tomatoes

100 g red lumpfish roe

1 punnet of watercress for garnishing

Salt and pepper

Cooking instructions

Peel the celeriac and cut roughly into cubes. Toss the cubes in oil and bake them in the oven at 200 °C for about 30 minutes until tender. Blend the cooled celeriac cubes with mayonnaise, lemon juice, pressed garlic and chopped parsley and season with salt and pepper.

Cut the tops off the leeks. Split the leeks lengthwise and rinse them. Place them on a baking tray, drizzle with oil and sprinkle with salt and pepper. Bake in the oven at 200 °C for approx. 15 minutes.

Blanch the beans in lightly salted water. Spread the baked leeks and beans out on a plate and then arrange the salmon over the top. Garnish with red lumpfish roe, watercress, semi-dried cherry tomatoes and celeriac mayonnaise.

Serve with bread if you wish.

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