Salmon and beetroot carpaccio recipe
Created by The Tesco Recipes team
This elegant starter is colourful, quick to prepare and guaranteed to impress. Delicately flavoured and silky smoked salmon really elevates this dish to something special!
See method- Serves 8
- Takes 20 mins
- 154 calories / serving
- Dairy-free
- Gluten-free
- 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)
- 4 x 100g packs Tesco Finest Strong And Robust Scottish Smoked Salmon
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 154.0kcal
- Fat
- 8g
- Saturates
- 1g
- Salt
- 1.8g
- Sugars
- 5g
of the Reference intake
Carbohydrate 7.8gProtein 12.7gFibre 1.4g
Method
- 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.
- See more Christmas recipes
