John Dunne's Smoked Salmon and Trout with Celeriac and Beetroot Remoulade

Created by Donnybrook Fair’s Executive Head Chef, John Dunne, this Christmas starter brings together the fresh crunch of celeriac and apple, the earthy sweetness of beetroot and the gentle smokiness of the fish. Lifted with lemon, dill and a silky crème fraîche dressing, it’s a bright, beautifully balanced beginning to any festive meal.

Ingredients

100g Donnybrook Fair organic smoked salmon
100g Donnybrook Fair hot smoked salmon
100g goatsbridge smoked trout
200g crème fraiche
27g seed mustard
20g extra virgin olive oil
Squeeze of Lemon Juice
2 corn cobs
2 Tsp chopped chives
1 Tsp chopped dill
Sea salt & ground white pepper
100g celeriac, peeled & grated
1 red apple
Mixed baby beetroots, peeled & grated
80g mayonnaise
1 lemon

Method

Toss the grated celeriac and apple with a squeeze of lemon juice to stop them discolouring.
Fold in the grated beetroot, then mix through the mayonnaise, seeded mustard, and a little salt and pepper.
Cover and chill until needed.

To serve, spoon the remoulade into the centre of each plate.
Arrange the slices of smoked fish on top.
Finish with a little crème fraîche dressing, some picked dill, a touch of grated lemon zest and a drizzle of olive oil.
Serve with crostini or toast.