Preheat the oven to 180 C
Heat the olive oil in a pan and add the celeriac. Saute for about 5 minutes.
Add the water and lemon juice and simmer for 20 minutes or until tender and the water has virtually all absorbed
Remove from the heat and allow to cool slightly.
Flake the salmon through the celeriac and stir through the dill. Season with pepper.
Using your hands, mould into 6 even sized patties. Brush each side of the patties with a little olive oil
Heat a seasoned grill pan and sear the patties for about 2 minutes each side.
Transfer to a baking tray lined with paper and place in the oven to heat through for about 12 minutes.