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1
Peel the potatoes but do not wash them; their starch enables them to stick together.
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2
Trim the celery root of all brown spots; set a small piece of it aside.
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3
Use the julienne blade of a mandoline or food processor to make a fine julienne of both the potatoes and celery root and mix them together.
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4
Place about 1 tablespoon olive oil in a 10-inch nonstick skillet and tum the heat to medium-high.
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5
When it is hot (a piece of the potato mixture will sizzle), scatter about 1/4 cup of the potato-celery root mixture loosely over the surface of the oil; the object is to make a lacy doily of the mixture.
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6
Its not difficult; the key is to not put too much of the mixture in the pan; you can always add a few more strands.
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7
Just make certain you do not completely cover the bottom of the pan.
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8
Cook, encouraging the outer strands to stick to those in the middle by prodding with a spatula, until lightly browned on one side; do not let the pancake become too crisp.
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9
Turn and cook the other side, then drain on paper towels and sprinkle with salt.
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10
Repeat, adding more oil as necessary (they dont absorb much, so dont overdo it).
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11
lts easiest to have two skillets going at once, and feel free to make these several hours in advance; just reheat the crisps in the oven as you cook the salmon.
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12
Using the finest grater you have, grate enough of the reserved small piece of celery root to make 1 tablespoon.
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13
Grate enough of the celery to make 1 tablespoon.
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14
Grate enough of the horseradish to make 1 tablespoon.
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15
Set aside for a moment.
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16
Lightly beat the cream; it should be soft and thick, but not hold even a soft peak.
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17
Stir in the grated vegetables, then season with cayenne and salt to taste.
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18
Stir in 2 teaspoons of the lemon juice and 2 tablespoons of the chives.
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19
Use a carving or slicing knife to cut the salmon on a 20 to 30 angle into twelve 1/2-inch-thick slices.
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20
Place them in a shallow roasting pan and sprinkle them with salt, cayenne, and 1/4 cup each of the remaining olive oil and lemon juice.
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21
Let sit while you preheat the oven to 400F; turn over once after about 5 minutes.
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22
Place the salmon and its marinade in the oven.
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23
Roast for about 2 minutes, then turn over; roast for another 2 minutes or so, until the salmon is pale on the outside but still a little rosy within.
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24
Place a piece of salmon on each of 4 plates, then cover it with a potato pancake.
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25
Repeat, making 3 layers on each plate.
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26
Garnish with minced chives and serve with the celery-horseradish cream.
