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Salmon and beetroot carpaccio recipe

Salmon and beetroot carpaccio recipe

26 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
  • Gluten-free
  • Dairy-free


  • 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

  • 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


  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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