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Smoked salmon & celeriac remoulade röstis

Fish

The rich, smoky flavour of kiln-smoked salmon meets its perfect match in a tangy, creamy celeriac remoulade, bringing balance and elegance to every bite. This dish is a celebration of texture and bold, satisfying flavour, indulgent yet refined. Whether served for brunch, lunch, or a light snack, it offers a simple yet elevated experience that’s sure to leave a lasting impression!

Serves: 2
Course: Starter
Prepare: 20 minutes
Cook: 25 minutes
Total: 45 minutes

Ingredients

4 shop-bought röstis (or homemade, if preferred)
100–150g kiln-smoked Scottish salmon, torn into ruffles
1 small lemon, cut into wedges
Small handful of fresh dill, roughly chopped
Freshly ground black pepper, to serve

For the celeriac remoulade:
150g celeriac
1 tsp lemon juice (plus extra wedges to serve)
3 tbsp mayonnaise
1 tsp Dijon mustard
1 tsp white wine vinegar
Salt and pepper

Method

  1. Preheat the oven to 200ºC, gas mark 6, and cook the röstis according to the pack instructions until golden and crisp.
  2. Meanwhile, make the celeriac remoulade. Peel and finely shred about 150g of celeriac. Place it in a bowl with a squeeze of lemon juice to prevent it browning and add a subtle zing.
  3. In a separate bowl, mix together the mayonnaise, Dijon mustard, white wine vinegar, and a pinch of salt and pepper. Stir well, then fold through the shredded celeriac until coated. Let it sit for 10–15 minutes to soften slightly and develop flavour.
  4. Roughly chop a handful of dill and fold it through the remoulade just before serving.
  5. When the röstis are ready, divide them between plates. Top each with a generous spoonful of the creamy remoulade, followed by ruffles of kiln-smoked Scottish salmon. Finish with a scattering of more fresh dill, a crack of black pepper, and a wedge of lemon on the side for squeezing over.

Nutrition

Energy

1,653kJ / 395kcals

Fat

22.3g

Saturated Fat

3.4g

Carbohydrates

25.4g

Sugars

2.4g

Fibre

3.4g

Protein

19.8g

Salt

2.6g

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Jack Buck Farms