Celeriac Remoulade with Smoked Salmon

Serves 4


  • 1 medium celeriac, approx. 450g, peeled
  • Juice of ½ a lemon
  • 4 tbsp mayonnaise
  • 2 tbsp smooth Dijon mustard
  • 2 tbsp creme
  • 2 tbsp chopped parsley, reserve a little to garnish
  • Salt and freshly ground black pepper
  • 200g sliced smoked salmon


  1. Attach the julienne blade to the mandoline and adjust the thickness setting to 2’.
  2. Shred the celeriac and immediately toss in the lemon juice.
  3. Mix together the mayonnaise, mustard, creme and parsley and season to taste.
  4. Fold into the celeriac and set aside for 30 minutes.
  5. Sprinkle a little parsley on top and serve with the smoked salmon.