24
Sep
2015
0
Recipe salmon celeriac fritter Ikea Food Challenge

Smoked salmon and celeriac fritters – IKEA Food Challenge

Gravlax: perhaps one of the most famous dishes from Sweden. But also in the Netherlands we like smoked salmon in wraps, sandwiches, salads and pasta!

Of course, there was Swedish salmon my IKEA Food Challenge* basket. Potatoes, salmon and something sour like capers: it’s a typical Scandinavian flavour combination. I love potato rösti, a Swedish dish as well, but I’m just as crazy about the taste of celeriac. That combined makes a crispy fritter of grated celeriac. For the sour touch some homemade pickled vegetables. Dollop of piccalilli mayonnaise et voila, you have a perfect after-shopping dish.

*The Ikea Food Challenge is a Dutch competition that runs in September 2015. The winning recipe will be on the 2016 menu of all Ikea stores in The Netherlands.

Smoked salmon with celeriac fritters, sweet and sour pickles and piccalilli mayonnaise

Serves 4 (lunch)

Ingredients
    • large pan of boiling, salted water
    • 1/2 celeriac, peeled and coarsely grated (or cut into small cubes)
    • 55 gr flour
    • 1/2 tsp. baking powder
    • 55 gr milk
    • 1/2 egg, beaten
    • pinch of salt and freshly ground pepper
    • 1 tbsp. melted butter
    • Frying oil (or a deep fryer)
    • 200g Lax Kallrökt, smoked salmon from IKEA
    • 4 tbsp. piccalilli
    • 2 tbsp. mayonnaise

For the pickled vegetables (makes one jar)

    • 250 ml of water
    • 125 gr sugar
    • 25 ml white wine vinegar
    • drop of sesame oil
    • 1 carrot, cut into matchsticks
    • 1/2 cucumber, thinly sliced ​​
    • 1/2 bunch radishes, thinly sliced ​​or in quarters
Instructions
  1. Start with the pickled vegetables, the longer they can marinate the better! Bring water, sugar, sesame oil and vinegar to a boil. Add the chopped vegetables, turn off the heat and let the vegetables marinate for at least an hour, but preferably for a day. After that you can keep the pickles in a clean glass jar
  2. Boil the finely chopped or grated celeriac in salted water until tender, this will only takes a few minutes
  3. Drain the celeriac and set aside
  4. Heat the frying oil or deep fryer to 180 degrees
  5. Meanwhile, make the batter for the fritters: Stir flour, baking powder, milk, egg, salt and pepper in a bowl with a whisk until thick and smooth batter (like pancake batter)
  6. Add the melted butter into the batter
  7. Stir chopped and cooked celeriac into the batter
  8. Scoop a tablespoon of the mixture from the bowl and slowly/ carefully let it slide into the hot oil (not too much fritters at once). The mixture may seem thin to do this but you will see the beignets will not fall apart
  9. Fry until the fritters are brown on all sides. Drain on paper towel repeat until you’ve used all the celeriac mixture
  10. Meanwhile, make the sauce by mixing mayonnaise and piccalilli in a bowl
  11. Put a few fritters on each plate, top with slices of smoked salmon, drained pickles and a dollop of piccalilli mayonnaise

The fritters are also great as a little snack served with the piccalilli mayonnaise. Use the leftover half celeriac to make a simple soup. Served with salmon, mayonnaise and pickles on toast it’s the perfect next-day meal!

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