Black treacle salmon, celeriac, apple

Joe Mccarthy

Joe Mccarthy

20th February 2018
Joe Mccarthy

Black treacle salmon, celeriac, apple

A popular choice due to its versatile flavour, salmon is a delicious addition to any recipe. Put your culinary skills to the test with the following Black treacle salmon, celeriac and apple recipe.


  • 1 celeriac
  • 1 lemon
  • 1 tbsp Dill
  • 1 Salmon fillet
  • 2 cloves garlic
  • 1 green apple
  • 200ml full fat milk
  • A knob of butter
  • 2 tablespoons mayonnaise


To start, marinade the the salmon fillet in 1 tablespoon of black treacle, and 3 tablespoons of vegetable oil.
Peel the celeriac and split in half.
With one half, dice into even cubes, add to a deep pan with the milk, butter and garlic cloves. Leave to simmer until soft, then blitz and strain to create the celeriac purée.
With the other half of the celeriac, use a spiralizer to create long strands of celeriac.
Add 2 tablespoons of mayonnaise, 1 squeezed lemon, dill and salt to taste to create the celeriac remoulade.
Pan fry the salmon in a pan, until each side is coloured. Finish in the oven for 7mins at 160c
Garnish with julienne apple and freshly picked dill.

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