Quick & Easy

Rollmops with celeriac salad, remoulade and caraway chats

rollmops with celeriac remoulade salad and caraway chats
1H 5M


Rollmops with celeriac salad


1.Preheat oven to 180°C/355°F.
2.Make remoulade. Blend or process egg yolks, juice and mustard until smooth. With motor operating, add oil in a thin, steady stream until dressing thickens. If thinner dressing is preferred, stir in as much of the water as desired. Stir in gherkins, parsley, anchovies and capers.
3.Toss potato, oil and seeds in large baking dish; bake, uncovered, in moderate oven about 40 minutes or until potato is browned and tender, turning occasionally.
4.Meanwhile, combine celery, carrot, fennel, onion and chives in large bowl. Peel then grate celeriac coarsely; add to salad in bowl. Stir in half of the remoulade; toss gently to combine.
5.Unroll each rollmop; place 1 tablespoon of the salad and 1 parsley sprig on each rollmop then re-roll to enclose filling, securing with toothpicks.
6.Divide potato among plates; top with remaining salad and rollmops, drizzle with remaining remoulade.

Rollmops are herring fillets wrapped around a slice of gherkin, red capsium and/or onion preserved in a spiced vinegar brine.


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