A wild twist on the classic favourite, featuring an autumn favourite celeriac, with one of our most prized wild larder ingredients – wild garlic seed capers.
Wild garlic seeds are fabulous little preserves that are incredibly flavourful and pack a real punch. A little goes a long way and we tend to use them most for garnishing canapés – but they will add a real depth of flavour in any recipe which calls for traditional capers. These need to be made at the tail end of wild garlic season (generally early May), so if you haven’t made these in the Spring, you can replace them for shop bought normal capers.
375g celeriac
90g red onion
25g wild garlic seed capers (or normal capers)
40g cornichons
10g flat leaf parsley
150g mayonnaise
15g dijon or wholegrain mustard
5g elderflower infused cider vinegar
Zest of ¼ lemon
Salt and pepper to taste
Place the mayonnaise, mustard, elderflower vinegar and lemon zest into a large bowl and give it a good stir together.
Finely chop the cornichons and flat leaf parsley, stir through the mayonnaise mix along with the wild garlic seed capers.
Peel and finely slice the celeriac, cut into a fine julienne and add to the bowl. Peel and finely dice the red onion as small as possible, stir everything together and season to taste.
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Wild garlic seeds are fabulous little preserves that are incredibly flavourful and pack a real punch. A little goes a long way and we tend to use them most for garnishing canapés – but they will add a real depth of flavour in any recipe which calls for traditional capers. These need to be made at the tail end of wild garlic season (generally early May), so if you haven’t made these in the Spring, you can replace them for shop bought normal capers.
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