Salmon and beetroot carpaccio

Salmon and beetroot carpaccio recipe

10 ratings

This elegant starter is colourful, quick to prepare and guaranteed to impress. See method

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

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

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.

See more Christmas recipes

You may also like

Be the first to comment

blog comments powered by Disqus