Double Smoked Salmon on Homemade Celeriac Rostis

Next, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the grated celeriac and season with salt and pepper. Stir-fry until starting to soften, 6-7 mins.

Meanwhile, zest and slice the lemon into wedges. Trim the cucumber, then halve lengthways. Cut into 1cm thick half moons. Trim and thinly slice the spring onion.

In a small bowl, combine a pinch of lemon zest, the creme fraiche and a squeeze of lemon juice. Season with salt and pepper and set aside for later.

In a large salad bowl, combine a good squeeze of lemon juice with the sugar and olive oil for the dressing (see pantry for both amounts). 

Add the cucumber to the dressing and toss to coat. Season with salt and pepper and set aside for later. 

Once softened, transfer the grated celeriac to a large bowl - keep the pan, you'll use it again. 

Add the garlic & herb seasoning, hard Italian style cheese, flour, salt and eggs (see pantry for all three amounts) to the bowl.

Season with pepper, then mix together well. TIP: Lift out some of the mixture with a spoon - if it's too wet and doesn't hold its shape, add a little more flour. 

Give the pan a quick wipe clean.

Return the (now empty) frying pan to medium-high heat with enough oil to coat the bottom. 

Once hot, place heaped tablespoons of the rosti mixture (in batches) into the pan. Flatten slightly with the back of your spoon, then fry until golden and cooked through, 3-4 mins each side. TIP: Don't flip them too early, they need time to set. Adjust the heat if they start to brown too quickly. 

Once cooked, transfer to a plate lined with kitchen paper.

Keep cooking in batches until all the mixture is used up - you should get 4-5 fritters per person. TIP: Add extra oil in between batches if needed.