Lovely spring starter! By boiling the celeriac it gets smooth and soft but keeps it’s specific flavours, great combination with the salmon mousse and the avocado cream. Do note, the rolls need to get firm in the fridge and this takes about 2 hours, so take this into consideration when you start prepping your dinner.
Ingredients for 2 pers.:
- 200 gr smoked salmon
- 1 celeriac
- ½ red chili pepper
- 1 lime
- 100 – 150 ml (not whipped) whipped cream
- 1 avocado
- fresh parsley
- 2 table spoons creme fraiche
How to prepare it:
Peel the skin of the celeriac and use a sharp knife or mandolin to create really thin slices of celeriac. Place the celeriac sheets with a small layer of water in a pan and bring it to a boiling point. Let them simmer for 5 minutes and remove the sheets. Let them dry.
Grate some skin from the lime and squeeze the juice of ½ of the lime. Cut open the chili pepper and take out the seeds. Chop the chili pepper a bit smaller already. Put the salmon, half of the chili pepper, the lime grinds and half of the the lime juice together in the blender. Start mixing the ingredients and add slowly bit by bit the whipped cream. If the mousse is not light and smooth enough, add some extra whipped cream.
Now you can make the avocado cream. Peel the skin of the avocado, take out the kernel. Since you don’t need to keep the avocado into nice pieces the best thing to do is to cut the avocado in half. Take out the kernel by putting the edge of your knife to it and just take out the avocado with a spoon. Put it in your blender. Add the crème fraiche, the remaining lime juice and chili pepper. Mix until you have a smooth paste. Place this in your fridge till you can serve the dish.
Place the celeriac sheets on a plate. Add some salmon mousse and roll up the leaves. Use some kitchen foil to keep the rolls tightly together. Repeat this for all the rolls and place them into the fridge for about 2 hours to get firm.
Serve the rolls with the soft avocado cream, some chopped parsley and some salmon mousse drops.