10 hot smoked, peppered salmon portions
10 small leeks
300 g green beans
50 ml oil
250 g mayonnaise
100 ml (about 25 g) finely chopped broadleaf parsley
1 clove of garlic
150 g semi-dried cherry tomatoes
100 g red lumpfish roe
1 punnet of watercress for garnishing
Salt and pepper
Peel the celeriac and cut roughly into cubes. Toss the cubes in oil and bake them in the oven at 200 °C for about 30 minutes until tender. Blend the cooled celeriac cubes with mayonnaise, lemon juice, pressed garlic and chopped parsley and season with salt and pepper.
Cut the tops off the leeks. Split the leeks lengthwise and rinse them. Place them on a baking tray, drizzle with oil and sprinkle with salt and pepper. Bake in the oven at 200 °C for approx. 15 minutes.
Blanch the beans in lightly salted water. Spread the baked leeks and beans out on a plate and then arrange the salmon over the top. Garnish with red lumpfish roe, watercress, semi-dried cherry tomatoes and celeriac mayonnaise.
Serve with bread if you wish.