Smoked salmon and celeriac remoulade recipe
This smoked salmon and celeriac remoulade recipe looks impressive but is really easy to make. It's a great starter for a dinner party.
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Cooking tools:
- Peeler
- Grater
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoon
- Plate
Ingredients
- 1 small celeriac, peeled (about 450g prepared weight)
- 2 lemons – juice of ½, plus wedges to serve
- 4 tbsp full-fat crème fraîche
- 4 tbsp mayonnaise
- 2 tsp Dijon mustard
- 1 x 20g pack dill, fronds finely chopped, keeping a few fronds to garnish
- 2 tbsp capers, finely chopped, plus extra to garnish
- sea salt, to taste
- ½ x 400g brioche loaf (we used Taste the Difference)
- 300g smoked salmon
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