Poached Salmon & Celeriac Coleslaw

In summer 2011, Table Table launched a competition across the UK to find the best local recipes, forgotten classics and family favourites from the public, to be captured in a limited edition cookbook celebrating all that is great about British cooking.

They received hundreds of fantastic entries from all across the UK and have enjoyed trying them all and hope you do too! What’s more, all proceeds from the sale of the cookbook will be going to the international charity WaterAid and the invaluable work they do.

You can pick up a copy at your local Table Table restaurant from December. Just go to www.tabletable.co.uk to find the restaurant nearest to you.

Poached Salmon & Celeriac Coleslaw from Sharon McCall of Market Harborough

Serves 4

Ingredients

500g fresh salmon, poached

4 heaped tbsp of mayonnaise

2 tsp Dijon mustard

2 tbsp lemon juice

Salt, to taste

Small celeriac, about 650g

Handful of chives, chopped

Salad leaves of any type

Method

Fill shallow poaching pan with enough water to cover salmon fillet. Poach for 10 minutes or until tender.

Allow the salmon to cool in the poaching liquid to keep moist.

In a large bowl, mix the mayonnaise, mustard and lemon juice. Add a little salt to season.

Peel and quarter the celeriac, then working quickly (as it can discolour) coarsely grate it or use a food processor to shred it. Stir into the sauce with the chives and mix until evenly coated.

Remove the skin from the salmon and break it up into large flakes. Divide between four serving plates, arranging the fish in a pile, then add a pile of the celeriac, and garnish with some salad leaves such as watercress.

Tip

Any left-over celeriac will keep in the fridge for up to 2 days.

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