Make your own mayonnaise using this very simple stick blender method. But if you can't be bothered, a good shop-bought mayonnaise is perfectly fine. The combination of fresh raw salmon and fragrant herbs is a perfect match for creamy mayonnaise and crunchy apple and celeriac.

INGREDIENTS

• ¼ celeriac bulb, peeled
• 1 Granny Smith apple
• 2 tbsp finely shredded dill
• ¼ cup finely sliced chives
• 200g sashimi-grade salmon
• 1 head iceberg lettuce, leaves removed and trimmed into cups
• lemon or lime wedges, to serve

Mayonnaise

• 1 egg
• 1 tbsp Dijon mustard
• 1 cup grapeseed oil
• 1 tbsp lemon juice
• salt, to season

METHOD

1. For the mayonnaise, crack the egg into a tall container and place the mustard and oil on top. Push a stick blender all the way to the base of the container and blend, slowly drawing the blender to the top to incorporate the oil into a creamy mayonnaise. Add the lemon juice and salt and mix together with a spoon.
2. Slice the celeriac and apple on a mandoline, then julienne into fine matchsticks.
3. Combine the celeriac, apple, chives, dill and mayonnaise and mix well.
4. Slice the salmon into small cubes and drizzle with olive oil.
5. Place a generous amount of celeriac filling into each lettuce cup, top with some fish, season with salt and pepper and serve.

Serves 4

This recipe is from episode four of Good Food Kitchen season 2, screening on 9Now.