Celeriac and apple remoulade recipe

• Serves 6 as a side
• 15 mins to prepare
• 105 calories / serving

Ingredients

• 1 large lemon, juiced
• 1 celeriac (about 450g), peeled
• 2 red apples, peeled and cored
• 100g light mayonnaise
• 50g 50% less fat crème fraîche
• 2 tbsp wholegrain mustard
• 2 tbsp capers
• 15g fresh dill, leaves picked and finely chopped

Directions

1. In a large mixing bowl, combine the lemon juice and the olive oil. To prevent browning, cut the celeriac into fine matchsticks and put them in the lemon juice as you go. Replace the apples and repeat the process.
2. Combine the mayonnaise, crème fraîche, mustard, capers, and dill in a mixing bowl and season with black pepper to taste.
3. Keep, covered, in the fridge for 2-3 days.

Tip: This salad is fantastic with salmon. Serve it with crusty bread and hot smoked salmon.