Marinated Fresh Salmon with Celeriac

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.


  • ½ small celeriac (celery root)
  • 1 tablespoon crème fraîche
  • 1 teaspoon creamed horseradish
  • the juice of 1 lemon
  • 2 tablespoons olive oil
  • 100 g ( oz) raw salmon fillet
  • salt and pepper


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 1 tablespoon of olive oil and mix again.

Thinly slice the salmon. Brush the slices with 1 tablespoon of olive oil and the remaining lemon juice.

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.