Smoked celeriac salt

Smoked celeriac salt

By
From
Becasse
Makes
130 g
Photographer
Steve Brown

Use to season potatoes before baking in their jackets or roasting, or to season cured meats and charcuterie.

If you don’t have a smoker then you can improvise using a wok. Line it with aluminium foil and add a layer of smoking wood chip embers. Sit a wire rack snugly in the wok and put the grated celeriac into a small tray filled with salt. Cover with aluminium foil and a tight-fitting lid.

Ingredients

Quantity Ingredient
1 small celeriac
100g fleur de sel

Method

  1. Peel the celeriac and grate it finely. Put in a large airtight container and mix thoroughly with the salt.
  2. Refrigerate overnight to allow the flavours to meld and develop.
  3. Squeeze out the excess liquid, and tip into a smoker. Smoke for 30 minutes over hickory or oak, then dry in an oven set to its lowest temperature for 1–2 hours.
  4. Remove from the oven and rub the mixture well with your hands to release the flavours. Store in an airtight jar and refrigerate. Use within 2 weeks.
Tags:
restaurant
Becasse
Justin
North
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