Salmon and beetroot carpaccio recipe

  • Serves 8
  • 20 mins to prepare
  • 154 calories / serving
  • Healthy
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An elegant starter that's colourful, light and quick to prepare, this smoked salmon recipe is just the ticket to kick off the proceedings on Christmas Day.

  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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  • 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
  • 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

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