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Salt-baked celeriac with soured cream, dill & salmon caviar
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by Diana Henry
350g plain flour
150g-200g sea salt
4 British Blacktail Free Range Medium Egg whites
Oil, for greasing
1 large celeriac
50g butter, at room temperature
300ml tub soured cream
50g jar Elsinore Salmon Caviar
10-15g dill, leaves only
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.
Typical values per serving:
This recipe was first published in Thu Oct 14 09:51:08 BST 2021.