Here I’ve combined it with one of my other favourite creamy foods – a remoulade made from celeriac, which loves a cold climate and grows very well in Baltic countries. This recipe makes a great starter if you are entertaining but is equally good to have to hand as a snack in the refrigerator – if well covered it will keep for days and the flavours will come together even better over time (just remember to give it a good mix through before serving). It’s also excellent on crispbread.
Mixing smoked fish with sour cream and lemon is a simple way of making something seriously delicious to eat.
- ½ celeriac (approx. 400 g/14 oz), trimmed
- 1 tbsp salt
- juice of 1 lemon
- 200 g (7 oz) smoked fish (such as mackerel), flaked
- 100 g (3½ oz) mayonnaise
- 3 tbsp sour cream
- 1 tbsp wholegrain mustard
- 1 tbsp chopped dill
- grilled or toasted rye sourdough (optional)
- lamb’s lettuce (corn salad), watercress leaves or cucumber slices, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Resting time: 1 hour
1. Peel the celeriac and cut it into quarters. Using a mandoline or a sharp knife, slice the celeriac pieces very finely, then cut the slices into matchsticks no more than 1 cm (½ in) thick. Transfer to a bowl, sprinkle over the salt and toss together well. Leave to rest for 30 minutes.
2. After 30 minutes, rinse the celeriac well under running water to remove the salt, then roll it up in a clean tea towel (dish towel) and give it a squeeze to remove any excess moisture. Return to the bowl, add the lemon juice, flaked smoked fish, mayonnaise, sour cream, mustard and dill, if using, and mix everything together well. Check for seasoning and leave to sit, covered, for 30 minutes in the refrigerator.
3. Serve the remoulade with grilled or toasted rye sourdough and some lamb’s lettuce, watercress or cucumber slices.
Recipe and photography from Baltic by Simon Bajada (Hardie Grant, RRP $50)