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    Salt-baked celeriac with soured cream, dill & salmon caviar

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    Salt-baked celeriac with soured cream, dill & salmon caviar

    by Diana Henry

    • Preparation time: 15 minutes
    • Cooking time: 1 hour 30 minutes
    • Total time: 1 hour 45 minutes

    Serves: 6


    350g plain flour
    150g-200g sea salt
    4 British Blacktail Free Range Medium Egg whites
    Oil, for greasing
    1 large celeriac

    To serve
    50g butter, at room temperature
    300ml tub soured cream
    50g jar Elsinore Salmon Caviar
    10-15g dill, leaves only
    Dressed watercress


    1. Heat the oven to 200°C, gas mark 6. Mix together the flour, salt, egg whites and about 100ml water – as much or as little as you need to make a dough.

    2. Lay it into a lightly oiled roasting tin and put the celeriac on top. Bring the dough up around the celeriac so it’s completely covered, with no gaps.

    3. Bake in the oven for 1½ hours. You can tell whether it’s completely cooked by pushing the point of a knife into the celeriac. It should be soft right through to the centre. Remove and discard the dough – it’s hot, as is the steam that comes out of the cracked dough, so be careful.

    4. Divide the celeriac into 6 portions – these don’t have to be neat – and put them on plates. Add a little knob of butter to each serving, grind over some black pepper, add a big spoonful of soured cream and fork on some salmon caviar. Sprinkle with dill. Serve with some dressed watercress on each plate.

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