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Smoked salmon with parsnip & pear remoulade
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Serves: 6, as a starter
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
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.
Typical values per serving: