charred lemon thyme salmon with warm celeriac rémoulade
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charred lemon thyme salmon with warm celeriac rémoulade
  • 2 tablespoons lemon thyme leaves
  • 2 tablespoons cracked black pepper
  • 4 cloves garlic, crushed
  • sea salt flakes
  • ⅓ cup (80ml) olive oil
  • 2 x 500g salmon fillets, skin on

warm celeriac rémoulade

  • 1 cup (240g) sour cream
  • ½ cup (125ml) single (pouring) cream
  • 2 tablespoons lemon juice
  • 2 teaspoons hot English mustard
  • sea salt and cracked black pepper
  • 1 (1kg) celeriac, peeled and finely sliced+