• 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


  • 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.


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating