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    Smoked salmon with parsnip & pear remoulade

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    Smoked salmon with parsnip & pear remoulade

    • Gluten Free
    • Preparation time: 10 minutes
    • Total time: 10 minutes

    Serves: 6, as a starter

    Ingredients

    500g pack essential Waitrose Parsnips, trimmed and peeled
    2 pears, cored
    Juice of 1 lemon
    150g tub Waitrose Smooth & Creamy Mayonnaise
    1 tbsp wholegrain mustard
    20g pack tarragon, leaves only, roughly chopped
    50g hazelnuts, toasted and roughly chopped
    3 x 140g packs Waitrose 1 Scottish Smoked Salmon Peat & Heather
     

    Method

    1. Using a vegetable peeler cut the parsnips into long ribbons, avoiding the core.

    2. Slice the unpeeled pears as thinly as possible with a sharp knife. Put into a large bowl with the parsnips and gently stir in the lemon juice, then season.

    3. Add the mayonnaise, mustard and tarragon and fold together until coated. Scatter the chopped hazelnuts over and serve with the salmon.

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