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Salmon and beetroot carpaccio recipe
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30 ratings
This elegant starter is colourful, quick to prepare and guaranteed to impress. Delicately flavoured and silky smoked salmon really elevates this dish to something special! See method
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)
- 4 x 100g packs Tesco Finest Strong And Robust Scottish Smoked Salmon
For the dressing
- 1½ tbsp olive oil
- 2 tbsp white wine vinegar
- ½ orange, juiced
- handful chopped dill, plus extra to garnish
Each serving contains
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Energy
645kj
154kcal
8%
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Fat
8g
11%
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Saturates
1g
5%
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Sugars
5g
6%
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Salt
1.8g
30%
of the reference intake
Carbohydrate 7.8g
Protein 12.7g
Fibre 1.4g
Method
- Mix the celeriac, mayo, mustard and lemon juice in a bowl, season, cover with clingfilm and chill until ready to serve.
- Use a mandoline or sharp knife to cut the beetroot into thin rounds. Whisk the dressing ingredients together.
- Overlap pieces of salmon and slices of beetroot on 8 small plates and drizzle the dressing over. Spoon the celeriac remoulade into the centre and garnish with extra dill.
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