The Salmon & Celeriac Cakes have undergone a major recipe tweaks on the balance of citrus and salt. Previous batch contained a fairly generous amount of citrus, which required more input from the salty, savoury side. We’ve since isolated the salt only when poaching the salmon belly, and used lemons when adding the dill to the mixture. The result is a lighter, savoury flavour with the aftertaste of bittersweet dill. Leave your thoughts in the comments!
