Celery root salad with smoked sprats

Name: Celery root salad with smoked sprats
Ingredients: 150 g celery root; 200 g smoked sprats; 1 small egg; 15 ml lemon juice; 1 teaspoon French wholegrain mustard; 1 teaspoon salt; 1/2 teaspoon ground pepper; 1 raw egg yolk; 1 teaspoon mustard; 150 ml sunflower oil; 4 slices dark bread (160 g); 1 medium tomato (120 g)

Salad - Celery root salad with smoked sprats by Cipriana D. - Recipia

Celery root salad with smoked sprats darkens quickly once grated, so it gets a squeeze of lemon juice. It turns out creamy, with salty little pieces of fish and egg white, and is good on dark bread with tomato slices. I grate the celery root on the coarse side and make the salad just before serving. Prep: 20 minutes. Cook: 10 minutes. Rest: 10 minutes. Total time: 40 minutes. Serves: 4. About 580 kcal and 16 g protein per serving.

Ingredients

For the salad

150 g celery root
200 g smoked sprats
1 small egg
15 ml lemon juice
1 teaspoon French wholegrain mustard
1 teaspoon salt
1/2 teaspoon ground pepper

For the mayonnaise

1 raw egg yolk
1 teaspoon mustard
150 ml sunflower oil

To serve

4 slices dark bread (160 g)
1 medium tomato (120 g)

Preparation

1. Boil the small egg in 500 ml water for 10 minutes, until the yolk is firm. Leave it to cool for 10 minutes, then separate the white from the yolk. 2. Peel the celery root and grate it on the coarse side of a grater. Drizzle with 15 ml lemon juice. 3. Mash the cooked yolk with the raw yolk and 1 teaspoon mustard. Gradually pour in 150 ml sunflower oil, stirring until the mayonnaise comes together. 4. Flake the sprats and chop the cooked egg white. Mix them with the celery root, mayonnaise and 1 teaspoon French wholegrain mustard. Season with 1 teaspoon salt and 1/2 teaspoon ground pepper. 5. Divide the salad among 4 slices of dark bread and top with tomato slices.

Notes

The sprats changed my plan. I'm not really one for unusual combinations, but I do stray from time to time; I liked the taste, though it won't necessarily be to everyone's liking. I serve it with a simple green salad, so there's something fresh alongside the bread. In texture, it's closer to egg salad with mayonnaise than to a crunchy salad. Choose a firm, heavy celery root with no soft spots; very large roots can have a more fibrous center. Sprats can be saltier from one package to the next, so taste before adding more salt. For more servings, double the amounts of celery root and sprats, but start with half the salt and adjust at the end. Sunflower oil has a neutral flavor, while a more pronounced olive oil flavor can cover up the fish. The salad contains egg, fish and mustard, and the dark bread may contain gluten. Keep it in a sealed container in the fridge and eat it within 3 days.