Roast Jerusalem Artichokes, Witlof & Salmon Roe Salad with Crème Fraîche & Chive Dressing

Knobbly Jerusalem artichoke tubers look a lot like root ginger. They have a thin skin, crisp texture when eaten raw and are soft when cooked; I especially love them roasted. They make a delicious soup and marry so well with seared scallops [see Warm Seared Scallop, Jerusalem Artichoke & Fresh Herb Salad] but are somewhat indigestible and can cause flatulence. This salad is adapted from a starter dish I served when I owned Claude’s Restaurant in Sydney.