Salmon la plancha with celery root puree, watercress, potatoes and spiced apple creme fraiche

celery root puree: celery root, potatoes, celery root poaching liquid, celery salt. Use the food processor until smooth

Apple Creme Fraiche:apples, garam masala, water. apple cider vinegar, salt and pepper. Blend until smooth.
Stir into creme fraiche and yogurt mixture. add a touch of maple syrup and reseason.
Add xanthum gum to thicken.

garnish with flowers and crispy purple potato slices