Pan Seared Smoked Salmon: Thomas Haughton

Step 1

Shred or grate your peeled celeriac, chop capers, herbs etc. In a bowl place the celeriac, then add 1/2 you lemon juice, chopped capers & sugar. Leave to marinade for a couple of mins.

Step 2

Then add the mayo & seasoning, it should have a little shapness if not add a little more lemon, check for seasoning. Finish with finely chopped herbs with a little olive oil.

Step 3

In a hot pan sear the smoked salmon for a minute or two each side depending on size.

Step 4

Place a little remoulade on plate with warm smoked salmon and enjoy!

Step 5

To assemble:

Step 6

Place tartar in shot glass with quail egg on top, frisee and croute.

Step 7

Cut 2 nice pieces of sushi, stacked on top of each other, with a little wasabi mayo.

Step 8

Then put a small amount of remoulade on a plate and sit salmon on top.

Step 9

Hey presto your Assiette is complete.