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Welcome to my birdie shoots. Please enjoy my daily musings of fashion,
beauty, and of course, the occasional

Loch Duart Salmon

Lock daurt salmon with an assortment of shaved apple, rainbow chard on a bed of potato and celery root puree served with whole grain mustard sauce. 

Ingredients: {broken down}

4 salmon fillet portions

Potato & Celery Root Puree

2 Lrg celery root {peeled and cut into 1-inch pieces}

1/2 pound new potatoes {peeled and cut into 1-inch pieces}

1 C half-and-half

4 Tbsp butter

Mustard Sauce

1 Tbsp Canola Oil

1/2 C Shallots {minced}

6 Tbsp Honey

1/4 C Whole-grain mustard

2 Tbsp Cider Vinegar

1/4 tsp white pepper

Coarse salt


Potato/leek puree:

Place a steamer basket in a large pot. Fill water until it rises just below basket and bring to a boil. Add celery root and potatoes; reduce to a simmer, cover, and cook until tender, 15 to 20 minutes. Working in small batches, transfer celery root, potatoes, half-and-half, and butter to a food processor or blender. Continue to puree until smooth. Season to taste with salt & pepper.

Mustard Sauce:

Heat pol in a skillet over med-high heat. Add minced shallots and cook, stirring occasionally until softened, around 3 minutes. Add honey and remove from heat. Stir in mustard, vinegar and season with salt. 


Heat a non stick frying pan and cook the salmon for 2-3 minutes each side & season with salt & pepper.

Serve salmon on top of puree with mustard sauce on top or on the side. 



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