Go Back

Smoked Salmon on Winter Vegetables Recipe

Prep Time 25 mins
Cook Time 25 mins
Total Time 25 mins
Course Appetizers, Easy Recipes, Seafood, Starters
Cuisine International
Servings 4
Calories 499 kcal

Ingredients
  

  • 300 g / 10 oz smoked salmon slices
  • 2 medium celeriac, peeled, sliced and cut into fine julliene
  • 1 small red onion, cut in half and very thinly sliced
  • Half an apple, cored, and cut into fine julliene
  • 1 carrot, coarsely grated
  • 3-4 dill sprigs, chopped
  • 8 tablespoons light mayonnaise
  • 2 tablespoons yogurt
  • 1 tablespoon Dijon mustard
  • Zest and juice of 1/2 lemon
  • Sea salt and freshly ground pepper

Instructions
 

  • #For a long while it was very fashionable to serve smoked salmon on a bed of shredded lettuce. Then it sort of fell out of fashion with the arrival of smoked salmon wrapped around peeled fresh figs. Salmon served in any form is always a favorite of mine. This recipe is a variation on the original theme and one can easily develop more variations.# Soak onion slices in cold water for 10 minutes to take away the raw taste.
  • Rub slices with fingers to separate onion into its single layers. Squeeze all excess water out and pat dry between paper towels.
  • Place all vegetables into a bowl. In another bowl mix the mayonnaise, yogurt, mustard, lemon zest and juice. Season according to your taste.
  • Using a fork work sauce into vegetables. Let rest for 5 minutes.
  • Divide vegetable onto Individual plates. Top with folds of smoked salmon. Place 1/4 of a lemon on each plate and garnish with dill sprigs or a tiny spoonfull of caviar.
Keyword Fish recipes, Salmon recipes