Preparation: 30 min.
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Ingredients for
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75 g Salmon, smoked
150 g Salmon, smoked
225 g Salmon, smoked
300 g Salmon, smoked
375 g Salmon, smoked
450 g Salmon, smoked
525 g Salmon, smoked
600 g Salmon, smoked
675 g Salmon, smoked
750 g Salmon, smoked
125 g Celeriac
250 g Celeriac
375 g Celeriac
500 g Celeriac
625 g Knolselder
750 g Celeriac
875 g Celeriac
1 kg Celeriac
1.12 kg Celeriac
1.25 kg Celeriac
0.5 onion, yellow
1 onion, yellow
1.5 onions, yellow
2 onions, yellow
2.5 onions, yellow
3 onions, yellow
3.5 onions, yellow
4 onions, yellow
4.5 onions, yellow
5 onions, yellow
0.5 Onion, red
1 Onion, red
1.5 Onions, red
2 Onions, red
2.5 Onions, red
3 Onions, red
3.5 Onions, red
4 Onions, red
4.5 Onions, red
5 Onions, red
1.25 dl Cream, full
2.5 dl Cream, full
3.75 dl Cream, full
5 dl Cream, full
6.25 dl Cream, full
7.5 dl Cream, full
8.75 dl Cream, full
1 l Cream, full
1.12 l Cream, full
1.25 l Cream, full
10 g Parmesan cheese, grated
20 g Parmesan cheese, grated
30 g Parmesan cheese, grated
40 g Parmesan cheese, grated
50 g Parmesan cheese, grated
60 g Parmesan cheese, grated
70 g Parmesan cheese, grated
80 g Parmesan cheese, grated
90 g Parmesan cheese, grated
100 g Parmesan cheese, grated
0.5 clove of garlic
1 clove of garlic
1.5 cloves of garlic
2 Garlic cloves
2.5 cloves of garlic
3 Garlic cloves
3.5 cloves of garlic
4 Garlic cloves
4.5 cloves of garlic
5 Garlic cloves
0.5 tablespoon capers
1 tablespoon of capers
1.5 tablespoons of capers
2 tablespoons of capers
2.5 tablespoons of capers
3 tablespoons of capers
3.5 tablespoons of capers
4 tablespoons of capers
4.5 tablespoons of capers
5 tablespoons of capers
1 tablespoon Balsamic vinegar, white
2 tablespoons Balsamic vinegar, white
3 tablespoons Balsamic vinegar, white
4 tablespoons Balsamic vinegar, white
5 tablespoons Balsamic vinegar, white
6 tablespoons Balsamic vinegar, white
7 tablespoons Balsamic vinegar, white
8 tablespoons Balsamic vinegar, white
9 tablespoons Balsamic vinegar, white
10 tablespoons Balsamic vinegar, white
0.25 handful of Leaf Parsley
0.5 handful of Leaf Parsley
0.75 handful of Leaf Parsley
1 handful of Leaf Parsley
1.25 handfuls of Leaf Parsley
1.5 handfuls of Leaf Parsley
1.75 handfuls of Leaf Parsley
2 handfuls of Leaf Parsley
2.25 handfuls of Leaf Parsley
2.5 handfuls of Leaf Parsley
0.25 handful of Dill
0.5 handful of Dill
0.75 handful of Dill
1 handful of Dill
1.25 handfuls of dill
1.5 handfuls of dill
1.75 handfuls of dill
2 handfuls of Dill
2.25 handfuls of dill
2.5 handfuls of dill
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About this recipe
The celeriac is soft and sweet, with a crispy top layer. A delicious combination with the salty taste of the salmon.
You can read the full recipe on page 90 from Een pan
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