Salmon carpaccio with pickled celeriac remoulade

Serves: 4

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Total Time: 30

Prep Time: 30

• 200 gram(s) skinned salmon fillet
• Juice of 2 lemons, plus extra lemons cut into wedges to serve
• 3 tablespoon(s) extra-virgin olive oil
• 1  shallot, thinly sliced
• 4 tablespoon(s) mayonnaise
• 2 teaspoon(s) each Dijon mustard and runny honey
• 225 gram(s) celeriac (unpeeled weight)
• 2  spring onions, shredded
• 1 small handful fresh basil, finely chopped, plus extra to garnish
• 1 small handful black olives (optional)

Method

1. Freeze the salmon for 1-2hr to firm it up, then use a sharp knife to cut it into wafer-thin slices - don't worry if they are different sizes. Arrange the slices on a shallow, non-metallic serving dish. Cover and chill.
2. In a bowl, whisk 4tbsp lemon juice, 2tbsp olive oil, a pinch of sea salt and plenty of coarse ground black pepper. Add the shallot. Cover and chill.
3. In a large bowl, mix together the mayonnaise, mustard, honey and remaining 1tbsp olive oil with 2tbsp lemon juice and plenty of seasoning.
4. Peel the celeriac, then grate coarsely or cut into fine shreds. As you do this, add the celeriac to the mayonnaise mixture and toss to coat - this will prevent it turning brown. Cover with clingfilm, pressing it down on to the surface of the salad.
5. About 15min before serving, spoon the shallot dressing over the salmon, re-cover with clingfilm and leave at room temperature. Stir the shredded spring onion and basil into the celeriac salad. Taste for seasoning and leave at room temperature.
6. Garnish the salmon with lemon wedges, black olives and basil leaves. Put the celeriac salad into a serving bowl and the soda bread (see the recipe overleaf) into a cloth-lined basket so your guests can help themselves.

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