RECIPE OF THE DAY
Spiced salmon with celeriac salad SERVES 4 • 2tsp ground cumin • 1tsp chilli powder • 1tsp dried oregano • 2 x 240g packs smoked salmon fillets • Olive oil spray • 250g greek yoghurt • 1tbsp Dijon mustard • 2tbsp chopped fresh dill • 1 lemon • 1 celeriac, about 600g • 100g bag watercress
Preheat the oven to 220ºC/gas mark 7.
Line a baking sheet with foil. Rub the spices and oregano into the salmon and place on the baking tray. Spritz lightly with oil and roast for 15 to 20 minutes until browned and cooked through.
Meanwhile, in a large bowl, mix together the yoghurt, mustard, dill and juice of half the lemon. Peel and shred or coarsely grate the celeriac, adding it to the dressing and turning to coat it as you go.
Cut the remaining lemon half into four small wedges. Divide the salmon, celeriac salad and watercress between four plates and top each with a lemon wedge. Recipe from waitrose.com