Prep time: 5 minutes
Cooking time: 0 minutes
Total time: 5 minutes
In a medium-sized bowl, mix together the radish, fennel, courgette, celeriac and tarragon.
In a separate bowl, mix together the Greek yoghurt, lemon, oil and salt and pepper. Stir into the grated vegetables and mix well.
Taste and season with more salt, pepper and/or lemon to your liking.
Serve the remoulade in a heap alongside strips of smoked salmon. I love lots of lemon squeezed over the salmon and a good grind of black pepper.
DOWNLOAD OR PRINT RECIPE HERE.
This makes a perfect mid-week dinner as it takes minutes to throw together. Try with a green salad and avocado slices or a couple of slices of bread for something different.”