Roasted celeriac, sill röra & pomegranate

Roasted celeriac, sill röra & pomegranate

Nordic Light
10 mins
Cooking time
45 mins
Simon Bajada

Sill, also known as pickled herring, is a standard ingredient in Swedish homes. An intense whack of salty, sweet, fishy flavour, there’s no denying its unique taste. For this reason it pairs well with ingredients that can knock back its intensity – crispbread, potatoes and egg, for example. In this röra, a Swedish word for a seafood mixture, the jerusalem artichoke, along with the acidity from the lemon zest and pomegranates, helps to soften the herring’s intensity well. Roasting a whole celeriac mellows its flavour and gives it an additional, beautiful sweetness, while the buckwheat groats get a pleasant kick from the sriracha chilli sauce.


Quantity Ingredient
170g buckwheat groats
2 teaspoons sriracha chilli sauce
40g butter
1 x 800-1000g whole celeriac, peeled and halved crosswise
1/2 pomegranate, seeds only
1 large handful baby spinach leaves


Quantity Ingredient
200g pickled herring, drained from brine and finely diced
150g jerusalem artichokes, cut into 5 mm cubes
1 lemon, juiced and finely chopped zested
2 tablespoons chopped dill
3 tablespoons olive oil


  1. Preheat the oven to 160°C and line a baking tray with baking paper. Mix together the buckwheat groats and sriracha in a bowl, then spread the mixture out onto the prepared baking tray and bake for 20 minutes, or until lightly golden and toasted. Remove from the oven and set aside.
  2. Increase the oven temperature to 180°C.
  3. Add half the butter to a roasting tin and place in the oven for 30 seconds, or until the butter melts.
  4. Place the celeriac halves, cut side down, into the tin and rub them in the melted butter. Spread the remaining butter over the top of the celeriac halves and roast in the oven for 45 minutes, basting them occasionally with the melted butter, or until they are soft all the way through when pierced with a knife.
  5. While the celeriac is cooking, add the röra ingredients to a bowl and mix together well. Set aside.
  6. Once cooked, remove the celeriac halves from the oven and cut them into 3 cm thick steaks. Serve warm, topped with the röra, pomegranate seeds, spinach leaves and toasted buckwheat. The celeriac steaks that have been cooked on the bottom of the roasting tin are the best – so be sure to save one of them for the chef!
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