One of my New Year’s resolutions is to go through various piles of recipes taken from magazines and newspapers planning to keep no more than ten recipes from any pile.

One recipe that I was especially keen to try is this one taken from Yotam Ottolenghi’s Saturday Guardian column. He justly heaps praise on the Hebridean Smokehouse, North Uist which, by chance, is from where our Christmas smoked salmon came.

We discovered the smokehouse on a visit to the Hebrides some years ago. Their catalogues and postcards are always appreciated as is their friendliness. This year we tried their smoked scallops for the first time. They were simply delicious.

1 medium celeriac scrubbed but not peeled and cut in half lengthways

2 tbsp olive oil

Small handful of thyme sprigs

Salt and freshly ground black pepper

80g crème fraîche

20g fresh horseradish, peeled and finely ground (or good quality horseradish sauce)

150g sliced smoked salmon or trout cut into broad strips

2 tsp lemon juice

For the salsa

10 small capers

A few parsley leaves, finely chopped

A few chive stalks,finely chopped

2 tbsp olive oil

coarse salt and freshly ground black pepper

Place each piece of celeriac on a piece of foil large enough to wrap it in. Add to each a tablespoon of olive oil, scatter over the sprigs of thyme and rub over a generous pinch of coarse salt. Add a few turns of ground pepper. Seal the celeriac halves in the foil and bake at 180 (degree sign) for an hour or until soft. Unwrap the celeriac and set aside until cool.

Mix the crème fraîche with the horseradish and add salt and pepper to taste. Keep in the fridge.

Mix the salsa ingredients in a bowl.

To serve cut the celeriac halves into wedges, allowing two per serving. Spoon over some of the horseradish cream, then place the fish on top and spoon over the salsa. Finally squeeze a little lemon juice over each portion and serve.