Preparation time: 7 minutes for the celeriac, 5 minutes to pack everything up, 2 minutes to assemble, 1.5 minutes to devour. Makes 1 sandwich
• 1/8 small celeriac, cut into thin matchsticks
• juice of 1/4 lemon
• 1 tbsp crème fraîche
• good dollop of mayonnaise
• 1 tsp Dijon mustard
• 2 slices rye or sourdough bread
• salt and freshly ground black pepper
• 2 slices smoked salmon
• 2 sprigs of fresh dill (optional)
Really quite a sophisticated sandwich. You can make the celeriac (celery root) mixture the evening before for minimum fuss and assemble the whole thing at work so you can keep the salmon refrigerated.
Add the celeriac to a small Tupperware. Squeeze over the lemon juice, mix, then add the crème fraîche, mayo, and mustard, and mix again. Cover and refrigerate.
In the morning, toast the bread while you make your coffee. Leave it to cool, and remove the celeriac mix from the fridge. Season and mix well, and put the lid back on for transporting. Wrap the salmon slices securely in parchment paper. Separately wrap the toasted bread in parchment paper. Remember to pop the celeriac and salmon in the fridge when you get to work.
Twenty minutes before you want to eat, take everything out of the fridge, lay the salmon on a piece of bread, add the celeriac, dill (if using), and black pepper, and top with the second slice of bread. Enjoy.