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Thomasina Miers' Scandi-style breakfast
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"Here is a dish that typifies Scandinavian food's fresh and fiery flavours.You will need a box grater, a mandoline (if you have one) and a sharp knife.” - Thomasina Miers
For the Rosti
1/2 celeriac (about 350g), peeled
300g floury potatoes (such as Maris Piper), peeled
1/2 onion, finely chopped
1 tsp salt
2 heaped tbsp plain flour
Vegetable oil, to fry
For the Remoulade
Juice of 1 lemon
A celeriac (about 350g), peeled
4 tbsp crème fraiche
A tbsp Dijon mustard
1 tbsp olive oil
2 tbsp grated horseradish (fresh is best, avoid the horseradish creams)
Small handful of dill fronds, finely chopped, plus extra to serve
2 green apples
200g smoked salmon
1 lemon, quartered
1. To make the rosti, coarsely grate the celeriac and potatoes and mix in the onion. Add half the salt and set in a colander over a bowl to drain off any excess liquid.
2. For the remoulade, fill a bowl with cold water and add half the lemon juice to stop the celeriac from discolouring. Use a mandoline or large sharp knife to cut the celeriac into thin slices, about 2-3mm thick. Cut each slice into matchsticks and add to the water.
3. Whisk together the crème fraiche, remaining lemon juice, mustard and olive oil in a large bowl and season generously with salt and pepper. Add the horseradish and dill. Peel and coarsely grate the apple, and stir into the horseradish dressing. Drain the celeriac matchsticks, tip onto a tea towel and dry thoroughly. Add to the dressing and
mix well. Check the seasoning, cover and leave to chill in the fridge.
4. Squeeze out any excess liquid from the grated potatoes and celeriac. Whisk the egg with the flour and remaining 1/2 tsp of salt and mix into the vegetables. Form little patties in the palm of your hands; you should get about 8 rostis.
5. Generously cover the base of a large frying pan with oil and warm over a medium to medium-high heat. Fry the rostis in batches, ensuring that they do not touch each other. Cook for about 5 minutes each side until crisp and golden, then remove and drain on kitchen paper. Keep warm in a low oven while you cook the remaining batches.
6. Serve the rostis with a dollop of crème fraiche, a few slices of smoked salmon, a sprinkling of extra dill, a wedge of lemon and the delicious, fiery remoulade on the side.
This recipe was taken from Home Cook, by Thomasina Miers (GuardianFaber, £25)
This recipe was first published in December 2018.