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.
- 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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