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Make your own mayonnaise using this very simple stick blender method. But if you can't be bothered, a good shop-bought mayonnaise is perfectly fine. The combination of fresh raw salmon and fragrant herbs is a perfect match for creamy mayonnaise and crunchy apple and celeriac.
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INGREDIENTS
¼ celeriac bulb, peeled
1 Granny Smith apple
2 tbsp finely shredded dill
¼ cup finely sliced chives
200g sashimi-grade salmon
1 head iceberg lettuce, leaves removed and trimmed into cups
lemon or lime wedges, to serve
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Mayonnaise
1 egg
1 tbsp Dijon mustard
1 cup grapeseed oil
1 tbsp lemon juice
salt, to season
METHOD
For the mayonnaise, crack the egg into a tall container and place the mustard and oil on top. Push a stick blender all the way to the base of the container and blend, slowly drawing the blender to the top to incorporate the oil into a creamy mayonnaise. Add the lemon juice and salt and mix together with a spoon.
Slice the celeriac and apple on a mandoline, then julienne into fine matchsticks.
Combine the celeriac, apple, chives, dill and mayonnaise and mix well.
Slice the salmon into small cubes and drizzle with olive oil.
Place a generous amount of celeriac filling into each lettuce cup, top with some fish, season with salt and pepper and serve.