Sugar cured salmon, celeriac salad & fresh horseradish

  • Serves 8 for Entree, 4 for Main Course


  • 400g sugar cured salmon*
  • 100g rocket 
  • 1/2 large celeriac, peeled and finely julienned
  • 1 orange, segmented
  • 1/2 pink grapefruit, segmented 
  • 1 inch fresh horseradish
  • 100ml Joseph First Run Extra Virgin Olive Oil*
  • 15g honey* 
  • 25ml lemon juice 
  • 15g dijon mustard* 
*Ingredients available from Togninis Milton.


Mix all of the dressing ingredients together and marinate the celeriac in the dressing for a minimum of four hours or the night before. Hold back 50ml of the honey dressing to finish. Make a bed from the rocket and half of the celeriac, then delicately place the cured salmon on top. Arrange the rest of the celeriac, orange and grapefruit over the salmon. Finely grate or zest the fresh horseradish over the salmon and drizzle the remaining honey dressing over the top. Serve with crusty bread and La Saya* cultured butter. Buon appetito!

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