Salmon and beetroot carpaccio recipe

Name: Salmon and beetroot carpaccio
Yield: Serves 8
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; 1½ tbsp olive oil; 2 tbsp white wine vinegar; ½ orange, juiced; handful chopped dill, plus extra to garnish

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

Shop your ingredients

Tesco Celery Sticks 250G
250g celeriac, peeled, quartered and cut into very fine matchsticks
£0.90
£3.60/kg
Tesco Mayonnaise 450Ml
Aldi Price Match
1½ tbsp mayonnaise
£0.86
£1.91/litre
Tesco Wholegrain Mustard 180G
Aldi Price Match
1 tbsp wholegrain mustard
£0.44
£2.44/kg
Pride Lemon Juice 250Ml
Everyday Low Price
2 tbsp lemon juice
£0.80
£3.20/litre
Tesco Organic Beetroot 450g
£1.75 Clubcard Price
(£3.89/kg)
Offer valid for delivery from 06/10/2026 until 19/10/2026
500g cooked beetroot (without vinegar)
£2.20
£4.89/kg
Tesco Finest Strong And Robust Scottish Smoked Salmon 100G
£4.00 Clubcard Price
(£40.00/kg)
Offer valid for delivery from 16/09/2026 until 27/10/2026
4 x 100g packs Tesco Finest Strong And Robust Scottish Smoked Salmon
£4.95
£49.50/kg
Tesco Olive Oil 250Ml
1½ tbsp olive oil
£3.10
£12.40/litre
Tesco White Wine Vinegar 350Ml
2 tbsp white wine vinegar
£1.55
£4.43/litre
Tesco Oranges Each
½ orange, juiced
£0.35
£0.35/each
Tesco Fresh Cut Dill 20G
handful chopped dill, plus extra to garnish
£0.48
£24.00/kg

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.