Celeriac remoulade tartine sharing board
6-8 as a starter
Easy
Prep:
Cook:
plus chilling
Kick off a celebratory lunch with this help-yourself starter. The remoulade can be made ahead, so all that's left to do is arrange everything on a platter
Skip to ingredients
- 2 lemons½ zested and juiced, the remaining cut into wedges to serve
- 6 tbsp mayonnaise
- 3 tbsp crème fraîche
- 1 tbsp Dijon mustard
- 1 small celeriac(about 500g)
- small artisan bread loaf or baguette
- extra virgin olive oilfor drizzling
- small bunch of chivesfinely sliced
- 150g bresaola
- 150g smoked salmonor trout
- 70g toasted hazelnutsroughly chopped
Nutrition: Per serving (8)
- kcal403
- fat23g
- saturates4g
- carbs29g
- sugars4g
- fibre6g
- protein18g
- salt2.12g
Method
step 1
Make the remoulade in a large bowl by mixing the zest and juice of half a lemon with the mayonnaise, crème fraîche and mustard. Season well with black pepper and a little salt.
step 2
Peel the celeriac to remove the tough outer skin, then cut into 3mm-thick slices. Stack the slices together, then cut into fine matchsticks (or use the julienne attachment on a mandoline, if you have one). Tip the celeriac into the dressing mixture, and toss well to coat. Cover and chill for at least 30 mins. Will keep for up to two days but the celeriac will soften.
step 3
Slice the bread loaf or baguette, and drizzle over a little olive oil. Toast on a hot griddle pan or under a hot grill until lightly charred and crisp on both sides. Cut into smaller pieces, if you like.
step 4
Spoon the remoulade into a serving bowl and drizzle over a little olive oil. Top with some freshly ground black pepper and the chives. Put the bowl in the centre of a large serving platter or board, then arrange the toasted bread, bresaola and smoked salmon or trout around it. Serve alongside the hazelnuts and lemon wedges for squeezing over, then let everyone build their own tartines.
