Wealden Times | WT202 | December 2018 | Health & Beauty supplement inside

Food
Salmon gravadlax
with beetroot
Celeriac remoulade
on a new potato base
Makes 20 Prep time: 40 minutes - with some preparation the
day before.
• 200g fresh salmon
• 5g rock salt
• 35ml vodka
• 10g dill
• 50g cooked beetroot
For the oatcakes
• 225g oats
• 60g plain flour
• ½ tsp bicarbonate of soda
• 60g salted butter
• 1 tsp salt
• ½ tsp sugar
• 60-80ml hot water
Salmon preparation
1Finely chop the raw
salmon, put in a bowl, add
half of the chopped dill, the
vodka and the salt, cover and
leave in the fridge overnight.
Wine+
Salmon usually calls for a glass of
bubbles for the refreshing acidity. But
the beetroot gives this dish added
character so we’ve gone for a rosé fizz
from the Loire Valley in France. Made
from Pinot Noir, Langlois Crémant de
Loire from the Secret Cellar (£18.00),
is packed with berry and light spice
notes which gives it enough power
to match the beetroot
perfectly.
Method for oatcakes (or buy a
packet of mini oatcakes)
1Place the oats, flour,
bicarbonate of soda, butter
and sugar in a blender until
you have fine crumbs (you can
blend by hand if you prefer a
coarser mix).
Add the warm water slowly
until a dough-like consistency
is formed.
Sprinkle flour on a work
surface, then roll the dough to
about a £1-coin thickness and
cut out 1-inch circles (a shot
glass is good for this if you
don’t have a cutter).
2Bake at 180C for 10-15
minutes until cooked all
the way through. Allow to cool
before serving.
hour before serving
1Take the salmon mix out
of the fridge, add the finely
chopped beetroot and place
back in the fridge.
2Place a blob of crème
fraiche on each cooled
oatcake, then about ¾ of a
teaspoon of the salmon mix,
garnish with the remaining dill.
128
Serves 20 Prep time: 40 minutes.
Cooking time: 15-20 mintes.
• 100g celeriac
• 1 lemon juiced and zested
• 1 tsp grain mustard
• 2 tbsp good quality
mayonnaise
• 10 small new potatoes
• 50ml olive oil
• 200g Bramley apples
(approx. 1)
• ¼ tsp cinnamon
• ¼ tsp mixed spice
• 20g butter
1In a bowl grate the celeriac
and immediately add the
zest and juice of the lemon
to reduce the celeriac going
brown.
2Add the mayonnaise and
whole grain mustard and
mix. Cover and rest in the
fridge (this mix can be made in
advance).
Method (potato base)
1Preheat oven to 180C.
Slice the potatoes around
the equator so you get about
20 nice even rings, these will
be your bases for the canapés.
Brush the potato rings
in olive oil and roast for
2
Wine+
Nutty celeriac, creamy potato,
sweet apple and a hint of warm heat
from the mustard – lots of flavours
to match wine with. We went for a
Riesling from Majestic Clos St-Jacques
Riesling (£11.99). It’s an off-dry wine
with gorgeous notes of ripe apple
and hints of honey.
10 – 15 minutes at 180C until
cooked then set to one side to
cool.
Method apples
1Peel and core the apple and
dice. Add the spices and
butter to the apple.
Cook until tender (it should
have an apple sauce consistency).
To serve
1When ready to serve, place
about 1 tsp of the apple mix
on top of the potato, and the
celeriac mix on top of the apple.
Finish with a grating of nutmeg,
or a sprig of parsley to garnish.