Name: Rollmops with celeriac salad, remoulade and caraway chats
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 4
Ingredients: Rollmops with celeriac salad; 20 baby new potatoes (800g), halved; 1 tablespoon olive oil; 2 teaspoon caraway seeds, crushed; 2 trimmed celery stalks (200g), sliced thinly; 1 small carrot (70g), grated coarsely; 2 tiny fennel bulbs (260g), trimmed, sliced thinly; 2 green onions, sliced thinly; 1/4 cup fresh chives, chopped coarsley; 350 gram celeriac; 500 gram marinated rollmops, drained; 8 sprigs fresh flat-leaf parsley; Remoulade; 2 egg yolks; 1 teaspoon lemon juice; 1 teaspoon wholegrain mustard; 1/2 cup (125ml) olive oil; 1/4 cup (60ml) hot water, approximately; 1 tablespoon spiced pickled gherkins, drained, chopped finely; 1 tablespoon fresh flat-leaf parsley, chopped coarsley; 2 anchovy fillets, drained, chopped finely; 2 teaspoon capers, drained, chopped finely

Rollmops with celeriac salad, remoulade and caraway chats

rollmops with celeriac remoulade salad and caraway chats

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Serves 4

Prep

25M

Cook

40M

Total

1H 5M

Ingredients

Rollmops with celeriac salad

20 baby new potatoes (800g), halved

1 tablespoon olive oil

2 teaspoon caraway seeds, crushed

2 trimmed celery stalks (200g), sliced thinly

1 small carrot (70g), grated coarsely

2 tiny fennel bulbs (260g), trimmed, sliced thinly

2 green onions, sliced thinly

1/4 cup fresh chives, chopped coarsley

350 gram celeriac

500 gram marinated rollmops, drained

8 sprigs fresh flat-leaf parsley

Remoulade

2 egg yolks

1 teaspoon lemon juice

1 teaspoon wholegrain mustard

1/2 cup (125ml) olive oil

1/4 cup (60ml) hot water, approximately

1 tablespoon spiced pickled gherkins, drained, chopped finely

1 tablespoon fresh flat-leaf parsley, chopped coarsley

2 anchovy fillets, drained, chopped finely

2 teaspoon capers, drained, chopped finely

Method

1.Preheat oven to 180°C/355°F.

2.Make remoulade. Blend or process egg yolks, juice and mustard until smooth. With motor operating, add oil in a thin, steady stream until dressing thickens. If thinner dressing is preferred, stir in as much of the water as desired. Stir in gherkins, parsley, anchovies and capers.

3.Toss potato, oil and seeds in large baking dish; bake, uncovered, in moderate oven about 40 minutes or until potato is browned and tender, turning occasionally.

4.Meanwhile, combine celery, carrot, fennel, onion and chives in large bowl. Peel then grate celeriac coarsely; add to salad in bowl. Stir in half of the remoulade; toss gently to combine.

5.Unroll each rollmop; place 1 tablespoon of the salad and 1 parsley sprig on each rollmop then re-roll to enclose filling, securing with toothpicks.

6.Divide potato among plates; top with remaining salad and rollmops, drizzle with remaining remoulade.

Rollmops are herring fillets wrapped around a slice of gherkin, red capsium and/or onion preserved in a spiced vinegar brine.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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