Celery rolling cakes for serving at the festive table

The list of ingredients includes two lemons

This premium recipe, for subscriber users, turns a simple snack into an elegant social moment, ideal for opening festive lunches. The central idea is to create a generous camp of celery remodeled 'tarte ', specially designed to be shared among guests. The main advantage of this preparation is its flexibility: the remodeled sauce can be prepared ahead of time, which allows the cooking to be finished long before serving. Thus, by the time guests arrive, the only task left is the aesthetic arrangement of the items on a plate or serving dish. The recipe serves 6 to 8 people as an appetizer, with a low degree of difficulty, with a total preparation time of 20 minutes and a proper cooking time of only 5 minutes, plus cooling time.

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The list of ingredients includes two lemons, half of which is used for bark and juice, and the other is sliced into segments for the final presentation. For the base, 6 tablespoons mayonnaise, 3 tablespoons fresh cream and one tablespoon Dijon mustard are required. The main ingredient is a small celery, weighing about 500 grams. Along with this, we'll use a small handmade loaf or a wand, extra virgin olive oil for spraying, a small bucket of finely chopped green onions, 150 grams of brass, and so many grams of smoked salmon or peas. As a crunchy garnish, 70 grams of roasted and roughly chopped nuts are added.

The nutritional value per serving, calculated for 8 servings, is 403 kcal, with 23 grams of fat (including 4 grams of saturated fat), 29 grams of carbohydrates (including 4 grams of sugars), 6 grams of fiber, 18 grams of protein and 2,12 grams of salt.

The preparation process begins by creating the mix of the remodels in a large

The preparation process begins by creating the mix of the remodels in a large bowl. Combine the rind and juice from half the lemon with mayonnaise, fresh cream and mustard. The mixture should be spicy with freshly ground black pepper and a small amount of salt. The next step involves processing the cell: clean the outer shell hard, then cut the thin, 3 millimetre thick slice. The leaves are superimposed and cut into thin julienne, either manually or using the special julienne attachment on a mandolin, if available. The cut cell is added to the dressing bowl and mixed well to ensure a uniform coating. Cover the vessel and refrigerate for at least 30 minutes. Although the preparation can be stored for up to two days, the cell texture will become softer over time.

Meanwhile, the bread or bucket is rolled and slightly sprinkled with olive oil. They're fried on a hot plate or under the grill until they're golden, crispy, and lightly charred on both sides. If desired, the pieces can be broken into smaller segments for easier handling. At the time of serving, the remodel is transferred into an attractive bowl, seasoned again with a little oil, freshly ground pepper and green onion. The ball is placed in the center of a wide plate or wooden tray. Around it, roasted bread, brass slices and smoked fish are strategically placed. Lemon kernels and segments shall be served separately next to the plate to be used as preferred. Each guest makes their own tartes, selecting the desired ingredients and sprinkling lemon juice as they taste.

This recipe comes from Good Food magazine, the 2026 Christmas edition, and is part of a series of premium items, along with red bean salad, pumpkin and Ajun carrots or Christmas cevich with guacamole.