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Bring a large pot of salted water to boil.
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Peel the celery root and cut in half, then slice into thin, bite-size pieces (approximately 1/8-inch thick).
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Place the sliced celery in the boiling water, add a squeeze of lemon juice, and boil for 5 minutes.
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Cut the red onion into thin rings.
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Lightly brush the bottom of a gratin dish with melted butter.
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Arrange the celery root slices in a single layer.
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Place thin slices of the smoked salmon on top, followed by onion rings, and fresh dill.
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Repeat with one more layer of celery root, fish, onion, and dill.
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Mix the creme fraiche with salt and black pepper, and pour over the gratin.
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Sprinkle more fresh dill on top, and bake for 20 minutes.