Salmon and beetroot carpaccio recipe

• 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.