After a recent visit to the Riverford Field Kitchen the kind people at Riverford Organic Farms, sent through a box of Organic Veg for me to try, there were some wonderful ingredients, as you would expect at this time of year celeriac, broccoli, carrots, spring greens, potatoes, and a couple of essentials such as mushrooms, and though not seasonal some ripe vine tomatoes. It was the celeriac that jumped out at me for my first recipe to pair with some smoked mackerel that was lurking in the fridge.
I grated a third of the celeriac, and added a finely chopped spring onion, a tablespoon of self raising flour, a whisked egg, and a pinch of salt and pepper.
Warm a frying pan with a little rapeseed oil in, make a pile of a couple of tablespoons of the celeriac mix in the pan, and flatten down with the back of a spatula, fry for a couple of minutes over a medium heat until browned, and flip over to brown the other side. I served mine with a couple of slices of honey smoked mackerel, and a dollop of sour cream with some finely chopped spring onion stirred through.
COUNTRYWOODSMOKE 