Recipes
Roast Celeriac with Cranberry Glaze
Stockists
- Sainsbury’s
- Morrisons
- Asda
- Tesco
ROAST CELERIAC WITH SMOKED SALMON PÂTÉ AND CRANBERRY GLAZE
Ingredients
- 1 celeriac peeled, sliced, and cut into rectangles
- 6 shallots peel and halved
- 2 tbsp olive oil
- 1 garlic clove unpeeled
- 3 tbsp cranberry sauce
- 1 tbsp water
- 100 g samphire
- Dill to garnish
- 113 g Castle MacLellan Smoked Salmon Pâté
Instructions
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Preheat the oven to 200°C/Gas Mark 6.
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Place the celeriac and shallots on a lined baking tray. Add the garlic and drizzle over the oil.
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Place in the oven and bake for 30-40 mins.
Meanwhile
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Place a small saucepan over a low heat. Add the water and cranberry sauce and mix well until smooth.
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Bring a pan of water to the boil. Place the samphire in the pan and cook for 2 minutes. Drain and set aside until you’re ready to serve.
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To serve, plate the samphire and top with the roast celeriac. Arrange the shallots on the plate and drizzle over the cranberry glaze.
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To finish, add a spoon of Castle MacLellan Scottish Smoked Salmon Pâté and garnish with dill.
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Castle MacLellan Foods Ltd, Riverside, Dee Walk, Kirkcudbright, Dumfries & Galloway, DG6 4DR, Scotland
01557 330 905
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