Smørrebrød with Breaded Celeriac and Remoulade
Breaded celeriac with remoulade © kvalifood.com
Breaded celeriac cut into thick slices and fried until golden resembles a fish fillet — firm in texture with a good crust. Sesame seeds and buckwheat flour in the coating give extra crunch and flavour. Serve with remoulade just like a fried plaice.
Ingredients
Yields 4 servings
Breaded celeriac
- 600 g celeriac
- 2 eggs
- 50 g buckwheat flour
- 50 g breadcrumbs
- 2 tbsp sesame seeds
- salt
- pepper
- oil, for frying
To serve
- 4 slices rye bread
- 4 tbsp remoulade
- 1 lemon, cut into wedges
- butter, for the bread
Directions
Breaded celeriac
Peel the celeriac and cut into slices about 1 cm thick. Boil the slices in salted water for 5 minutes until half-cooked. Leave to cool and pat dry with kitchen paper. Mix the breadcrumbs, buckwheat flour and sesame seeds in a shallow bowl. Beat the eggs in another. Dip the celeriac slices first in egg and then in the breadcrumb mixture. Make sure they are well coated. Fry in plenty of oil over medium-high heat for 3–4 minutes on each side until golden and crispy.
To serve
Spread the bread with butter and place a breaded celeriac slice on top. Serve with a good spoonful of remoulade and a lemon wedge on the side.