Smoked salmon with celeriac remoulade recipe image

Print Smoked salmon with celeriac remoulade

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.

Category

Fish recipes  

Ingredients

  • 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

Method

  1. Cut the celeriac into matchsticks about 3mm thick, either by hand or using a mandolin.
  2. Add them to a large pan of boiling water and cook for 1 minute, then drain well and leave to cool.
  3. Mix the lemon juice, 2 teaspoons of mustard, mayonnaise, double cream and parsley together in a large bowl.
  4. Season well and mix in the celeriac. Check seasoning, add more mustard and lemon juice to taste.
  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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