Fish
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.
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
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Step 1
Cut the celeriac into matchsticks about 3mm thick, either by hand or using a mandolin.
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Step 2
Add them to a large pan of boiling water and cook for 1 minute, then drain well and leave to cool.
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Step 3
Mix the lemon juice, 2 teaspoons of mustard, mayonnaise, double cream and parsley together in a large bowl.
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Step 4
Season well and mix in the celeriac. Check seasoning, add more mustard and lemon juice to taste.
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Step 5
Serve a spoonful alongside some a smoked salmon slice and a lemon wedge, with a watercress garnish and some sourdough bread.
