Ingredients

• 1 medium celeriac
• skin scrubbed but left on
• cut in half lengthways
• 2 tbsp olive oil
• 10g/¼oz thyme sprigs
• 80g/2¾oz crème fraîche
• 20g/¾oz fresh horseradish
• peeled and finely grated (use horseradish cream as an alternative)
• 150g/5½oz smoked trout or salmon
• sliced into 3cm/1¼in strips
• 2 tsp lemon juice
• flaky sea salt and black pepper
• 20g/¾oz small capers (or regular capers
• chopped)
• 1 tbsp finely chopped parsley
• 1 tsp finely chopped tarragon
• 1½ tbsp olive oil

Directions

• Preheat the oven to 180C/160C Fan/Gas 4.
• Place the celeriac halves on 2 separate pieces of foil
• large enough to cover the celeriac. Drizzle 1 tablespoon of oil over each half
• along with the thyme and ¾ teaspoon of salt (on each half) and rub everything evenly. Finish with a generous grind of pepper and then seal the celeriac in the foil. Bake for an hour
• until soft. Remove from the oven
• unwrap and foil and set aside for about half an hour
• for the celeriac to come to room temperature.
• Meanwhile
• mix together the crème fraiche and horseradish
• with a pinch of salt and a grind of pepper. Keep in the fridge until ready to serve.
• For the salsa
• mix together all the ingredients and set aside.
• When ready to serve
• cut each celeriac half into 4 long wedges
• each about 4-5cm/1½-2in wide. Place 2 wedges onto each plate and then spoon the horseradish cream on top. Layer the trout or salmon on top of this
• followed by the salsa. Drizzle each portion with lemon juice and serve.