Salmon and beetroot carpaccio recipe

starter recipes Dec 26, 2021

  • Serves 8
  • 20 mins to prepare
  • 154 calories / serving

Ingredients

  • 250g celeriac, peeled, quartered and cut into very fine matchsticks
  • 1½ tbsp mayonnaise
  • 1 tbsp wholegrain mustard
  • 2 tbsp lemon juice
  • 500g cooked beetroot (without vinegar)
  • 400g smoked salmon slices

For the dressing

  • 1½ tbsp olive oil
  • 2 tbsp white wine vinegar
  • ½ orange, juiced
  • handful chopped dill, plus extra to garnish

Directions

  1. In a bowl, combine the celeriac, mayonnaise, mustard, and lemon juice, season to taste, and chill until ready to serve.
  2. Cut the beets into thin rounds with a mandoline or a sharp knife. To make the dressing, combine all of the ingredients in a mixing bowl.
  3. Drizzle the dressing over the salmon and beetroot slices on each of 8 small dishes. Place the celeriac remoulade in the center of the plate and top with additional dill.

Tags

Master Chef

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