Smoked Salmon and Celery root salad with cucumber-red pepper vinaigrette


2 lg celery root; pared, cut into matchstick slices

1/2 c creme fraiche; or sour cream

1 tsp dijon-style mustard

2 tb heavy cream

4 tb lemon juice; or more if needed

1/4 c chopped chives

2 lb smoked salmon; thinly sliced

1 english cucumber; pared,-seeded, cut (into 1/4-inch dice)

2 red bell peppers; roasted, peeled, seeded and diced; 1/4" pieces

2 shallots; minced

1 tb chopped parsley

2 tb extra virgin olive oil

2/3 c extra virgin olive oil

1/2 ts salt

1/4 c white wine vinegar; or more

freshly ground pepper

1 1/2 lb mixed field greens; or baby lettuces

1 bn chervil; small, leaves and tender stems only


Blanch the celery root in boiling water until it is just wilted, 30 seconds. Drain; plunge into cold water until cooled, drain well and pat dry with paper toweling.

Mix together the celery root, creme fraiche and mustard. Stir in the cream, 2 tablespoons of the lemon juice and all of the chives.

Lay the slices of smoked salmon flat on a work surface. Cover the slices with a thin layer of the celery root mixture. Roll the salmon into a cylinder; slice it into 2-inch pieces. Cover with plastic wrap and refrigerate. The rolls may be made a day before serving.

Combine the cucumber, red bell pepper, half of the shallots and all of the parsley in a small bowl. Stir in 1 tablespoon of the lemon juice and 2 tablespoons of the olive oil; season with a pinch of salt, if desired. Refrigerate this vinaigrette. At serving time, taste for acid. Stir in a little additional lemon juice, if desired.

At serving time, whisk together the vinegar, the remaining 1 tablespoon lemon juice and the remaining shallot. Slowly whisk in the remaining 2/3 cup olive oil. Season with the 1/2 teaspoon salt and the pepper.

Pour over the salad greens and chervil; toss thoroughly. Season with a little additional vinegar, if desired.

Mound some of the lettuce in the center of chilled salad plates. Place 3 smoked salmon rolls around each salad. Spoon about a teaspoon of the red pepper-cucumber vinaigrette next to each smoked salmon roll.

Serves 12.

PER SERVING: 295 calories, 16 g protein, 9 g carbohydrate, 22 g fat (6 g saturated), 35 mg cholesterol, 736 mg sodium, 4 g fiber.