Salmon and beetroot carpaccio

Name: Salmon and beetroot carpaccio
Prep time: 20 min
Total time: 20 min
Cuisine: British
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); 400g smoked salmon slices; 1½ tbsp olive oil; 2 tbsp white wine vinegar; ½ orange, juiced; handful chopped dill, plus extra to garnish

Instructions

Prep:20min

An elegant starter that's colourful, light and quick to prepare, this smoked salmon recipe is just the ticket to kick off the proceedings on Christmas Day

Updated at: Thu, 21 Nov 2024 14:11:14 GMT