Celeriac and apple remoulade
- Mix the mayonnaise, mustard, zest and juice of half a lemon. Slice the ends off the celeriac and use a sharp knife to peel away the thick skin.
- Split the celeriac in half lengthways. Place each half flat side down on a chopping board and cut into very fine semi-circular slices. Slice these into matchsticks. Add to the dressing.
- Peel the apple and remove the 2 cheeks from either side of the core. Repeat as for the celeriac and also add to the dressing.
- Season to taste with the salt and pepper and mix well. Spoon the salad onto 4 individual plates. Serve a piece of salmon alongside.