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Ingredients

Adjust Servings:
400g Smoked Salmon
3 (for each plate) Caper Berries
1 tbsp, chopped (for garnish) Dill or Parsley
Salsa
6, finely chopped Cherry Tomatoes
1/4 of each, finely chopped Red & Yellow Peppers
1/2, finely chopped Red Onions
1, crushed Garlic Cloves
1 tsp (White or Red Wine Vinegar is fine too) Sherry Vinegar
1/2 juice Lemon
1/2 tbsp, roughly chopped Coriander
Celeriac Remoulade
1 small, peeled Celeriac
1 tbsp Mayonaise
2 tbsp Natural Yogurt
1, juiced Lemon
1 tbsp Dijon Mustard
1 tbsp, chopped Capers

Nutritional information

255g
Serving Size
275/1141
kcal/kj
6.2g
Carbohydrates
5.4g
Sugars
15.2g
Fat
2.9g
Saturated Fat
4.3g
Fibre
26g
Protein
3.3g
Salt

Artisan’s Smoked Salmon & Celeriac Remoulade

Features:
  • Contains Celery
  • Contains Dairy
  • Contains Eggs
  • Contains Fish
  • Diabetic Appropriate
  • Gluten Free
  • 40
  • Serves 4
  • Easy

Ingredients

  • Salsa

  • Celeriac Remoulade

Directions

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This is my version of the dish from the Radisson Hotel in Cork. Smoked salmon has no carbohydrates and is in high in omega 3 fatty acids which is great for heart health. When using celeriac, you need to ensure its not left out without a dressing or soaking in lemon and water, or it will discolour very quickly.

This dish would be lovely as a starter for a special occasion or as a main course with salad and some soda or wholegrain bread.

Artisan Note: The high fat content is high due to the salmon which contains essential fatty acid Omega 3, which is a healthy fat. Smoked salmon has a high salt content, so its recommended not eating other high salt foods on the same day as eating smoked salmon.

Steps

1
Done

Salsa

Combine all the ingredients in a bowl and set aside.

2
Done

Celeriac Remoulade

Cut the celeriac into quarters and place in a bowl of water with the lemon juice. Mix the yogurt, mayonnaise, mustard, capers and parsley in a bowl. Drain the celeriac and shred, using a food processor or grater. Mix the celeriac with the mayonnaise mixture immediately and leave in the fridge until serving.

3
Done

Before Serving

Arrange the salmon slices either on 4 four plates or one large plate. Sprinkle with dill. Place the celeriac remoulade in the center of the plate. Scatter the salsa around the celeriac remoulade. Sprinkle chopped dill or parsley over the salmon. Place the caper berries on the roulade to decorate.

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