celeriac and lovage

Celeriac, mustard and lovage

  • serves 6
  • Easy

This smörgåsbord dish is courtesy of executive chef Henrik Ritzén at Nordic restaurant Aquavit, London. Showing off Nordic flavours at their simplest and best, this dish is really easy to prepare and perfect for your next dinner party. If you can’t find lovage use parsley instead.



  • clarified butter 3 tbsp, (see additional information)
  • sourdough 2 slices, crusts removed and cubed
  • celeriac 400g, peeled
  • salad cress 1/2 a punnet
  • chives 20g, thinly sliced
  • quail's egg yolks 6


  • lovage or parsley 250g
  • rapeseed oil 375g


  • white wine vinegar 50g
  • caster sugar 100g
  • Granny Smith apples 2, peeled and diced


  • egg yolk 1
  • Dijon mustard 40g
  • white wine vinegar 1 tbsp
  • lovage oil 140ml


  • Step 1

    To make the lovage oil, blanch the lovage in boiling water for 30 seconds or until tender, put into iced water immediately and squeeze out as much water as possible. Put in a food processor with the oil and a pinch of salt and blitz for 4 minutes on full power, then strain through a double layer of muslin.

  • Step 2

    For the pickled apple, put the vinegar, sugar and 150ml water in a pan, bring to the boil, then chill. Once cold add the apple for 10 minutes before draining.

  • Step 3

    For the mayo whizz the egg yolk, mustard, some salt and vinegar in a food processor, then gradually add the lovage oil to make a mayonnaise. Cover and put in the fridge.

  • Step 4

    To assemble, heat the clarified butter and fry the bread in it until golden. Drain on kitchen paper. Grate the celeriac and squeeze any excess liquid from it, then mix with 100g of the mayo and the apple. Divide between 6 bowls, garnish with a quail’s egg yolk and croutons, cress and chives.

To make clarified butter, gently melt butter in a small pan. Leave to sit for 3-4 minutes, then carefully pour off the clear yellow clarified butter, leaving the milk solids behind.

Nutritional Information

  • Kcals 262
  • Fat 16.1g
  • Saturates 5.8g
  • Carbs 25.2g
  • Sugars 17g
  • Fibre 2.1g
  • Protein 3.3g
  • Salt 0.5g