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Salmon and beetroot carpaccio recipe

Salmon and beetroot carpaccio recipe

30 ratings

Created by The Tesco Real Food team

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

  • Energy

    645kj
    154kcal     8%

  • Fat

    8g 11%

  • Saturates

    1g 5%

  • Sugars

    5g 6%

  • Salt

    1.8g 30%

of the reference intake
Carbohydrate 7.8g Protein 12.7g Fibre 1.4g

Method

  1. Mix the celeriac, mayo, mustard and lemon juice in a bowl, season, cover with clingfilm and chill until ready to serve.
  2. Use a mandoline or sharp knife to cut the beetroot into thin rounds. Whisk the dressing ingredients together.
  3. 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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