Yorkshire Post - - PUZZLES -

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

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