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Heat oven to 220C/200C fan/gas 7. Boil the celeriac and potato for 15-20 mins until tender.
Mix the breadcrumbs, 1 tbsp orange juice, the dill and 1½ tbsp mustard. Put the fish on a foil-lined baking tray, drizzle over the rest of the juice and press the crumb mix on top. Bake for 15 mins.
Drain the veg, then mash in the pan with the cheese and remaining mustard. Season and serve with the salmon.