Pic of Smoked salmon with celeriac remoulade

Smoked salmon with celeriac remoulade

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Smoked salmon with celeriac remoulade

Pudding & Cake Serves 2 15 min
At once creamy and slightly acidic, celeriac remoulade is a good foil to the rich oiliness of smoked salmon. For a veggie option, serve the remoulade with some sliced sourdough, brushed with a little olive oil and griddled or toasted, and with a watercress salad.


  • ½ medium celeriac, peeled
  • juice of ½ lemon, more to taste
  • 2-3 tsp Dijon mustard, to taste
  • 75ml mayonnaise
  • ½ tbsp double cream
  • ½ tbsp fresh parsley, chopped
  • 4 slices smoked salmon
  • ½ lemon, cut into wedges


Prep time: 10 min
Cooking time: 5 min
  • Step 1

    Cut the celeriac into matchsticks about 3mm thick, either by hand or using a mandolin.
  • Step 2

    Add them to a large pan of boiling water and cook for 1 minute, then drain well and leave to cool.
  • Step 3

    Mix the lemon juice, 2 teaspoons of mustard, mayonnaise, double cream and parsley together in a large bowl.
  • Step 4

    Season well and mix in the celeriac. Check seasoning, add more mustard and lemon juice to taste.
  • Step 5

    Serve a spoonful alongside some a smoked salmon slice and a lemon wedge, with a watercress garnish and some sourdough bread.

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