Smoked Salmon with Celariac and Beetroot Remoulade

Fri, 17 November 2023

Serves 4-6

• 1 medium celeriac, peeled and grated.
• 1 medium beetroot, peeled and grated.
• 120ml mayonnaise
• 1 tablespoon Dijon or wholegrain mustard
• 1 tablespoon lemon juice
• 1 tablespoon chopped fresh chives.
• 1 tablespoon of capers roughly chopped.
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• To serve: smoked salmon, extra chives to garnish and brown bread.

Instructions:

1. In a large bowl, whisk together the mayonnaise, mustard, lemon juice, chives, salt, and pepper.
2. Add the celeriac, beetroot and capers to the dressing and stir to combine.
3. Cover and chill for at least 30 minutes before serving.
4. Serve with some slices of smoked salmon and an extra sprinkle of fresh chives and some brown bread with plenty of butter.

Note: this is a wonderful dish to serve in sandwiches and with leftover roast meat.