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Remoulade of Beetroot and Celeriac

Remoulade of Beetroot and Celeriac

Print version

Ingredients

  • Juice of half lemon
  • 300g raw peeled celeriac cut into fine matchsticks
  • 125g raw peeled beetroot cut into fine matchsticks/li>
  • 2 tblsp mustard mayonnaise
  • 2 tblsp horseradish sauce
  • 2 tblsp small salted capers
  • 3 tblsp chopped fresh parsley

Method

  1. First cut the celeriac and stir into lemon juice to stop it browning.
  2. Next, prepare the beetroot and mix with the celeriac.
  3. Mix together with the mayonnaise, horseradish and caper and add to the celeriac.
  4. Finally fold in the chopped parsley.
  5. Cover and chill for an hour to allow the flavours to develop.

To Serve

  1. Serve with smoked eel and a good rye bread.