Roast Celeriac with Cranberry Glaze
ROAST CELERIAC WITH SMOKED SALMON PÂTÉ AND CRANBERRY GLAZE
- 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
Preheat the oven to 200°C/Gas Mark 6.
Place the celeriac and shallots on a lined baking tray. Add the garlic and drizzle over the oil.
Place in the oven and bake for 30-40 mins.
Place a small saucepan over a low heat. Add the water and cranberry sauce and mix well until smooth.
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.
To serve, plate the samphire and top with the roast celeriac. Arrange the shallots on the plate and drizzle over the cranberry glaze.
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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