Petuna Smoked Salmon, Celeriac & Pecorino Salad

Peter McCloskey
Cook time 20 minutes
Servings 4

Ingredients

200 g smoked salmon
200 g celeriac
Lemon juice
40 g Pecorino cheese
1 punnet micro celery
Red wine vinegar

Salsa Verde
½ bunch continental parsley
40 g capers
20 g anchovy fillets
60 g Spanish onion
60 ml extra virgin olive oil

Petuna Smoked Salmon, Celeriac & Pecorino Salad

Method

Peel celeriac and cut into fine strips (julienne). Blanch the celeriac in boiling salted water and refresh in iced water and drain. Mix celeriac with salsa verde and put aside.

Lay slices of smoked salmon divided evenly between four plates and sprinkle with lemon juice. Place a spoonful of celeriac in the centre and scatter with finely shaved pecorino and micro celery. Drizzle with red wine vinegar and extra virgin olive oil.

Salsa Verde
Pick parsley leaves, wash and spin dry. Roughly cut onion and place all ingredients into a food processor and lightly process. Do not over process, the mixture should be course.