• Jarlsberg® •

Our recipes


• Salmon with Celeriac •

• Ingredients •

You will need

  • 1 kg salmon fillet
  • salt and pepper
  • 6 celeriac
  • 200 ml freshly squeezed orange juice
  • 1 tsp. sugar
  • 6 cilantro leaves
  • lemon juice
  • 100 g grated Jarlsberg®
  • 200 ml peanut oil
  • 1 tbsp. mustard
  • 1 egg yolk
  • 2 tbsp. chopped tarragon
  • 100 ml water
  • lemon juice
  • a little water to thin the sauce, if necessary
  • salt and pepper

Makes 4 portions

A salmon classic

Nothing is more refreshing than smooth, buttery salmon served with citrusy celeriac and a light creamy sauce. Our sauce has a delightful twist with the addition of Jarlsberg®, to perfectly bring together the earthy taste of the salmon and tangy the orange celeriac.

To make the salmon

Preheat your oven to 60˚C. Cut the salmon into 12 pieces, season with salt and pepper and bake for 40 minutes for a smooth and juicy texture.

Peel the celeriac and cut into 5 cm pieces. Prevent them from discolouring, by immediately immersing them in lemon water. Blanche the celeriac in boiling water for 2 to 3 minutes. In a pan, carefully melt the sugar until it becomes light brown, add the orange juice and celeriac. Reduce over a low heat until the liquid is syrupy. Stir in lemon juice and cilantro just before serving.

To make the sauce, place the egg yolk, Jarlsberg®, mustard, tarragon and water in a food processor. Whizz together at high speed. Slowly pour the oil into the Jarlsberg® mixture. If it becomes too thick, add a little cold water. Season with lemon juice, salt and pepper.