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  • 1-2 bulbs kohlrabi
    about 600g in total
  • 2 tbsp golden caster sugar
  • 3 tbsp white wine vinegar
  • 4 celery sticks
    shredded
  • 1½ tbsp mayonnaise
    good quality
  • ½ tsp Dijon mustard
  • ½ tsp whole grain mustard
  • ½ tbsp parsley
    finely chopped
  • ½ tbsp dill
    chopped
  • 4 generous slices smoked salmon
    to serve

Nutrition: per serving

  • kcal194
  • fat7.7g
  • saturates0g
  • carbs14g
  • sugars0g
  • fibre3.8g
  • protein18.1g
  • salt3.11g

Method

  • step 1

    Remove any outer leaves and tough-looking bits from the kohlrabi bulb. Thinly slice on a mandolin then cut into matchsticks. Mix the sugar and vinegar in a large bowl then add the celery and kohlrabi. Cover and leave to marinate for 20 minutes. Drain well.

  • step 2

    Mix the mayonnaise with both the mustards and toss through the vegetables, using just enough to bind them. Stir in the chopped herbs and season. To serve, spoon a generous quantity of the remoulade onto a plate and top with smoked salmon.

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