Gravadlax with celeriac & fennel salad

• gravadlax350-400g g

  or smoked salmon

• wholegrain mustard↗1 tsp tsp
• honey↗1½ tsp tsp
• garlic cloves↗2

  crushed

• cider vinegar↗5 tsp tsp
• extra virgin olive oil↗7 tbsp tbsp

  (a fruity one, not a bitter Tuscan one)

• single cream↗2 tbsp tbsp
• lemon↗juice 1

  (you may not need it at all)

• celeriac↗300g g
• fennel bulb↗1 large
• red onion↗¼
• red apple↗1 small
• green apple↗1 small
• bunch dill↗15g g

  leaves only, roughly chopped

Step-by-step instructions

1. 1

   Make the dressing first. Put the mustard, honey, garlic, vinegar and some seasoning in a cup, and whisk in the oil in a steady stream. Stir in the cream, then check the seasoning – it should be sweet-sour.

2. 2

   Put some of the lemon juice in a mixing bowl. Peel the celeriac and cut the flesh into matchsticks, tossing these in the lemon juice as you go to stop the flesh discolouring.

3. 3

   Quarter the fennel and remove any coarse outer leaves. Trim the tips, reserving any tufty fronds. Cut out the core from each piece. Using a very sharp knife or a mandolin, slice the fennel lengthways – the slices should be almost transparent. Toss with the celeriac and add some more lemon juice.

4. 4

   Cut the onion as finely as possible (it’s best to do this on a mandolin too). Halve the apples, core and cut into matchsticks (there’s no need to peel them). Add to the bowl with the onions, and add a little more lemon juice (to keep the apple from turning brown). Chop any fennel fronds and add along with the dill. Toss with the dressing.

5. 5

   Divide the salad between eight plates with some gravadlax alongside, or serve the gravadlax and offer the salad in a large bowl.