Smoked salmon with celeriac, green apple and rye bread

Ingredients

For 1 serving

• Smoked salmon90 g
• Celeriac120 g
• Apple100 g
• Greek yogurt 2%50 g
• Mustard1 teaspoon
• Lamb's lettuce40 g
• Rye bread2
• Dill3 g
• Lemon juice1 tablespoon
• Extra virgin olive oil5 g

Contains: gluten, lactose, fish, celery, mustard,

In season: November – March

Method

1. Peel the celeriac with a knife, wash and core the apple; cut both into fine matchsticks and drizzle immediately with the lemon juice so they don't brown.
2. Mix the Greek yoghurt with the mustard and chopped dill and toss with the matchsticks until well coated.
3. Wash and dry the lamb's lettuce, dress it with the oil and arrange it on the plate; top with the celeriac and apple and the smoked salmon.
4. Toast the rye bread for 2–3 minutes until crisp and serve it alongside.