I had a very forlorn looking Celeriac in the bottom of my fridge which kept threatening to go mouldy but never quite got there, so I thought it was time to use it, and this is what I made:
Celeriac, Leek and Smoked Salmon Dauphinoise. I got the original recipe from Good Food Magazine, but adapted it slightly with the addition of leeks. I think this is another case of don't substitute ingredients though. I used half fat creme fraiche rather than the double cream the recipe asked for, and whilst this worked, it isn't as liquid as double cream and so didn't bind the ingredients together in quite the same way. Still delicious but not quite as good as it would have been with double cream.
Celeriac, Leek and Smoked Salmon Dauphinoise (adapted from Good Food Magazine January 2004)
1 lemon, juice only
1 small celeriac, about 650g/1lb 7oz, peeled and quartered
2 medium baking potatoes, peeled and thinly sliced
2 x 125g packs smoked salmon
small handful fresh dill, chopped
1 onion, finely sliced
284ml carton double cream
Preheat the oven to fan 180C/conventional 200C/gas 6. Pour the lemon juice into a large bowl. Slice the celeriac into pieces about the thickness of a £1 coin, tossing them into the lemon juice as you go, then add the potato slices.
In a large ovenproof dish, layer the celeriac and potato with the slices of salmon, sprinkling with the chopped dill and onion and drizzling a little cream over each layer. Season with a little salt and lots of pepper at each stage. You should have three layers of potatoes and celeriac sandwiching two of salmon, onion and dill. Finish with the remaining cream.
Cover the dish with foil and place on a tray. Bake for 45 minutes, then remove the foil and bake for another 30-40 minutes until bubbling and the top is crispy and golden. Test that the vegetables are cooked by inserting a skewer or small knife - it should push in easily. If you like, you can flash it under a hot grill to get the top layer really crispy. Leave to cool slightly then serve straight from the dish.