Salt Baked Celeriac Tartare with Macadamia

Cook Time 1 hour 30 minutes

Servings 4

Ingredients

1 celeriac bulb – reserve leaves

25g chopped gherkin

25g chopped capers

10g tarragon leaves

Zest and juice of 1 lemon

40g chopped parsley

100g macadamia butter 

Extra Virgin Olive Oil 

25g diced white onion, finely chopped

400g salt

150g egg white

To Garnish 

50g pickled riberry (lilly pilly) 

20g fried caper leaves 

Sorrel Leaves, wood sorrel, purple oxalis or French sorrel will suffice

Method

Preheat the oven to 180°C.

Whisk egg white until soft peaks form, then fold in fine salt to make a firm salt mixture. Cover the celeriac completely with salt mix and bake in the oven for 45 mins - 1hr at 180°C. Remove from the oven and cool for 15 minutes.

Once cool, break open the salt crust and clean the celeriac. 

Finely dice celeriac and mix with gherkin, parsley, lemon zest, lemon juice, white onion, capers, tarragon, chopped celeriac leaves, oil and salt. Plate with macadamia butter, pickled riberry, sorrel leaves and crisp caper leaves.