Smørrebrød with Breaded Celeriac and Remoulade

Name: Smørrebrød with Breaded Celeriac and Remoulade
Prep time: 25 min
Total time: 25 min

March 6, 2020

Prep 25 min Total 25 min

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.

Breaded celeriac with remoulade assembly © kvalifood.com

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.