Celeriac Remoulade with Smoked Fish and Horseradish
This is an elegant starter for Christmas day and quite light. You can use a smoked fish of your choice, smoked salmon, flaky hot smoked salmon, smoked mackerel or smoked trout. I’ve given you a recipe making homemade mayonnaise but you can easily use Hellman’s. Enjoy!
Ingredients
- 1 egg
- 1 tsp Dijon mustard
- 1 tbsp white wine vinegar plus 1 tbsp extra if needed
- 150 ml light olive oil
- 150 ml sunflower oil
- 650 g celeriac
- 1 lemon plus extra wedges to serve
- 2 red apples
- 1 ½ tbsp chopped fresh dill
- 3 tbsp hot horseradish
- 1 ½ tsp caster sugar
- 300 g smoked fish I love flaky hot smoked salmon
Instructions
- Start by making the mayonnaise. In a processor put the whole egg, Dijon mustard and 1 tbsp white wine vinegar and process until combined. Then with the processor running slowly pour your oils in a steady stream. The mayonnaise gets thicker the more oil you add. When you get to a nice thick consistency add some salt, ground white pepper and a pinch of sugar then taste again adjusting with more sugar or seasoning as required. Set aside in the fridge.
- Peel the celeriac and cut into small matchsticks, dropping them into a bowl of water with half a lemon juice added. This will prevent discolouration. Halve and core the apples and thinly slice, do not peel. Put these in another bowl with the other half of lemon juice.
- Drain the celeriac and dry with some kitchen towel. Add to the mayonnaise with apple, dill and 2 tbsp of the horseradish. Stir together and add the sugar and a little salt and black pepper. Taste and adjust if you need more mustard or any extra vinegar.
- To serve, divide the remoulade and smoked fish between 8 plates, dot with a little of the remaining horseradish and a wedge of lemon.