Smoked chicken, celeriac & buttermilk dressing

Smoked chicken, celeriac & buttermilk dressing

By
From
Nordic Light
Serves
4
Prep
15 mins
Photographer
Simon Bajada

Smoked chicken breasts are lean, tasty and perfect for salads, sandwiches and soups as they retain moisture a lot better than regular cooked chicken breasts, which tend to dry out. Similarly to yoghurt, buttermilk gives a dressing a natural sourness as well as having the perfect creamy consistency for tossing through salads or vegetables. Here it breaks down the celeriac ever so slightly to make it more palatable, like the traditional French remoulade which uses mayonnaise to the same effect.

Ingredients

Quantity Ingredient
1 teaspoon salt
squeeze lemon juice
1/2 celeriac, (about 400 g)
2 x 200g smoked boneless, skinless chicken breasts, cut into 1 cm thick slices
5 pitted dates, finely sliced
1 small handful flat-leaf parsley
1 small handful dill
Mustard seed caviar, to serve (optional)

Buttermilk dressing

Quantity Ingredient
125ml buttermilk
125g greek-style yoghurt
1 tablespoon apple-cider vinegar
1/4 teaspoon white pepper
1 teaspoon nutritional yeast
1/2-1 teaspoon finely grated fresh ginger, to taste
1 teaspoon honey
1/2 lemon, juiced

Method

  1. Add the salt and a squeeze of lemon juice to a bowl together with 1 litre of water and stir to dissolve the salt.
  2. Peel the celeriac and cut it in half lengthways. Using a mandoline or vegetable peeler, slice the celeriac pieces as thinly as possible into long ribbons and add to the bowl of acidulated water. Remove excess starch from the celeriac pieces by gently agitating them with your hands.
  3. To make the dressing, put all the ingredients in a food processor and whiz together to combine. Season to taste with salt.
  4. Drain the celeriac ribbons and return them the bowl together with the dressing, chicken slices, dates and herbs, then toss gently to combine. Drizzle over a little mustard seed caviar, if you like, and serve with crispbreads.
Tags:
simon
bajada
new nordic
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