Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Salmon
For the Celeriac Purée
For the Smoked Consommé
For Garnish
Method
Preparing the Celeriac Purée
- 1
- 2
Make the Purée
In a blender, combine the cooked celeriac, butter, and heavy cream. Blend until smooth. Season with salt to taste. Keep warm.
Making the Smoked Consommé
- 3
Prepare the Consommé
In a saucepan, bring the chicken stock to a simmer. Add liquid smoke and season with salt to taste. Let it simmer for 10 minutes to infuse the flavors.
Cooking the Salmon
- 4
Sear the Salmon
Heat olive oil in a skillet over medium-high heat. Season the salmon fillet with salt and pepper. Sear the salmon skin-side down for 4-5 minutes, then flip and cook for another 3-4 minutes until cooked through.
Plating the Dish
- 5
Assemble the Dish
On a plate, spread a generous amount of celeriac purée. Place the seared salmon on top and drizzle with smoked consommé. Garnish with shaved black truffle and microgreens or fresh herbs.