Charred Lemon Thyme Salmon With Warm Celeriac Rémoulade

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2 tablespoons lemon thyme leaves

2 tablespoons cracked black pepper

4 cloves garlic, crushed

sea salt flakes

⅓ cup (80ml) olive oil

2 x 500g salmon fillets, skin on

1 cup (240g) sour cream

½ cup (125ml) single (pouring) cream

2 tablespoons lemon juice

2 teaspoons hot English mustard

sea salt and cracked black pepper

1 (1kg) celeriac, peeled and finely sliced+

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