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Roasted Jerusalem artichoke salad with horseradish and salmon roe
Serves 4 Starters and mains
Ingredients
- 800g Jerusalem artichokes, scrubbed, halved if large
- extra virgin olive oil, to roast
- 100g crème fraîche
- 4cm piece fresh horseradish
- 30g salmon roe or trout roe
- 2–3 dill sprigs, fronds picked and chopped
- 4 small radishes, sliced (optional), to garnish
Method
Preheat the oven to 200C/180C F/Gas 6. Put the artichokes in a roasting tin, add some oil and toss to coat. Season with salt and roast for 40–50 minutes until golden and tender.
Remove from the oven and set aside to cool slightly. While the artichokes still have some residual warmth, pile on to a serving plate and add dollops of crème fraîche.
Finely grate the horseradish over, season with salt and pepper and spoon the salmon or trout roe over the top. Scatter the dill over, garnish with radishes, if using, and serve.
This recipe featured in the October 2022 issue of Food and Travel. To subscribe, click here.
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