Salmon is a classic choice for canapés and is a fish that takes to being eaten raw without a lot of marinating. It works well with the clean-tasting mixture of celeriac and horseradish, providing a good contrasting texture. You could put this combination on pieces of toast or pastry as well.
Peel and dice the celeriac. Boil it in a saucepan of water until tender, then drain.
Blend the celeriac in a food processor with the crème fraîche, horseradish and some seasoning. Add half the lemon juice and
Thinly slice the salmon. Brush the slices with
Put a teaspoon of the celeriac mixture into the middle of each slice of salmon. Roll into the shape of a small cigar and serve.
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