Ingredients

The following ingredients have 2 Servings
  • ½ celeriac , about 250g, cubed
  • 250g potatoes , cubed
  • 3 tbsp dried breadcrumbs
  • juice ½ orange
  • 1 tbsp chopped dill
  • 2 tbsp wholegrain mustard
  • x skinless salmon fillets
  • 25g extra-light soft cheese

Instruction

  • Heat oven to 220C/200C fan/gas 7. Boil the celeriac and potato for 15-20 mins until tender.
  • Mix the breadcrumbs, 1 tbsp orange juice, the dill and 1½ tbsp mustard. Put the fish on a foil-lined baking tray, drizzle over the rest of the juice and press the crumb mix on top. Bake for 15 mins.
  • Drain the veg, then mash in the pan with the cheese and remaining mustard. Season and serve with the salmon.