Created by ImPat on February 3, 2019
Step 1: Place the celeriac, milk and salt in a medium saucepan over high heat and bring to the boil and then cover with a lid, reduce heat to medium and cook for 15 minutes or until celeriac is tender and then add the cream and, using a hand-held blender, blend until smooth.
Step 2: Place a large, non-stick frying pan over high heat and brush the salmon with the oil, sprinkle with pepper and cook, skin-side down, for 5 minutes or until the skin is crispy and then turn and cook for 1 minute.
Step 3: Add the butter and tarragon and cook for a further 2 minutes or until nut brown.
Step 4: Divide the celeriac almond puree between plates an top with the salmon, butter, watercress, salt and pepper to serve.