Smoked salmon and celeriac remoulade
Serves: 6 as a starter
Prep time: 30 minsTotal time: 
Recipe photograph by Ant Duncan
Smoked salmon and celeriac remoulade
This impressive-looking starter is great for a party as you can prep the remoulade in advance, and the toasted brioche with smoked salmon gives a luxurious nod
Serves: 6 as a starter
Prep time: 30 minsTotal time: 
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Nutritional information (per serving)
Calories
355Kcal
Fat
22gr
Saturates
7gr
Carbs
20gr
Sugars
6gr
Fibre
5gr
Protein
16gr
Salt
2.1gr
Sophie Godwin
Sophie is a food writer and chef who loves creating simple and accessible recipes that deliver on flavour. She has a passion for vegetables and using up whole ingredients. When not in the kitchen she can be found rock climbing or trying on some questionable vintage clothes
See more of Sophie Godwin’s recipes
Sophie Godwin
Sophie is a food writer and chef who loves creating simple and accessible recipes that deliver on flavour. She has a passion for vegetables and using up whole ingredients. When not in the kitchen she can be found rock climbing or trying on some questionable vintage clothes
See more of Sophie Godwin’s recipes
Ingredients
- 1 small celeriac, peeled (about 450g prepared weight)
- 2 lemons – juice of ½, plus wedges to serve
- 4 tbsp full-fat crème fraîche
- 4 tbsp mayonnaise
- 2 tsp Dijon mustard
- 1 x 20g pack dill, fronds finely chopped, keeping a few fronds to garnish
- 2 tbsp capers, finely chopped, plus extra to garnish
- sea salt, to taste
- ½ x 400g brioche loaf (we used Taste the Difference)
- 300g smoked salmon
Step by step
Get ahead
Make the celeriac remoulade in the morning and keep in the fridge.
- Peel the celeriac, slice into thin rounds then cut into matchsticks. As you cut them, toss with the lemon juice in a large bowl to stop them from going brown. When they’re all done, add the creme fraiche, mayonnaise and mustard. Give everything a good mix so that each piece of celeriac is coated. Stir through the chopped dill and capers, then season to taste with sea salt and a generous amount of black pepper. Cover and keep in the fridge until needed.
- When ready to eat, cut the brioche into 6 slices and toast until golden brown. Cut the brioche slices in half to give triangles and place 2 halves on each plate. Top with the celeriac remoulade and smoked salmon and garnish with extra dill and capers. Serve with lemon wedges for squeezing over.
