warm celeriac rémoulade
To make the warm celeriac rémoulade, place the sour cream, cream, lemon juice, mustard, salt and pepper in a saucepan over low heat. Cook, stirring occasionally, for 3–4 minutes or until warm and smooth. Stir through the celeriac and cook for a further 2–3 minutes or until warmed through. Set aside and keep warm.
Place the lemon thyme, pepper, garlic, salt and olive oil in a bowl and mix to combine. Rub onto the salmon. Heat a char-grill pan or barbecue over medium heat. Cook the salmon skin-side down for 3–5 minutes, turn and cook for a further 3–5 minutes or until cooked to your liking. Serve with the celeriac rémoulade.
+ After peeling, soak the slices of celeriac in water with a squeeze of lemon in it to prevent it from browning.