Recipe: Celeriac dauphinoise with grilled salmon

This delicious recipe combines creamy and crispy textures.

Serves 6

1 medium (about 500g) celeriac, peeled, halved lengthways, thinly sliced
2 desiree potatoes, peeled, thinly sliced
1 brown onion, peeled, thinly sliced
1 garlic clove, very thinly sliced
300ml thin cream
1 tbs horseradish cream
1/2 cup (40g) finely grated parmesan
6 (about 1.2kg) salmon fillets
1 bunch asparagus, thinly sliced lengthways
60g mizuna leaves*
Extra virgin olive oil, to serve

1. Preheat oven to 180°C. Line a 20 x 30cm slice pan with baking paper. Place alternate layers of celeriac, potato, onion and garlic in the lined pan. Combine the cream and horseradish in a jug and season with salt and pepper. Pour over the celeriac mixture. Sprinkle with parmesan. Bake in preheated oven for 1 hour or until celeriac and potato are tender and top is golden brown. Remove from heat and set aside to cool slightly. 
2. Heat a large non-stick frying pan over high heat. Season salmon with salt and pepper. Add salmon to pan and cook for 3-4 minutes each side for medium or until cooked to your liking.
3. Use a 10cm-diameter pastry cutter to cut six discs from the celeriac mixture. Place on serving dishes. Top with salmon. Combine the asparagus and mizuna and place on salmon. Drizzle with oil. Serve immediately with lemon wedges, if desired.

* Originating from Japan, mizuna has tender leaves and a mild peppery taste. Substitute with rocket leaves.

 

Recipes & food preparation: Sarah Hobbs. Photography: Steve Brown. Styling: Michelle Noerianto.