Pan Seared Smoked Salmon, Celeriac Remoulade

A delicious and fancy salmon starter.

Ingredients


  • 4 pieces of salmon (20g each)
  • 1/2 small celeriac shredded or crated (peeled)
  • tbsp dijon mustard
  • juice 1/2 lemon
  • pinch sugar
  • 2 tblsp flat parsley and chives
  • tbsp capers
  • salt and pepper
  • 3 large tbsp mayonnaise

Method

  1. Shred or grate your peeled celeriac, chop capers, herbs etc. In a bowl place the celeriac, then add 1/2 you lemon juice, chopped capers & sugar. Leave to marinade for a couple of mins.
  2. Then add the mayo & seasoning, it should have a little shapness if not add a little more lemon, check for seasoning. Finish with finely chopped herbs with a little olive oil.
  3. In a hot pan sear the smoked salmon for a minute or two each side depending on size.
  4. Place a little remoulade on plate with warm smoked salmon and enjoy!
  5. To assemble:
  6. Place tartar in shot glass with quail egg on top, frisee and croute.
  7. Cut 2 nice pieces of sushi, stacked on top of each other, with a little wasabi mayo.
  8. Then put a small amount of remoulade on a plate and sit salmon on top.
  9. Hey presto your Assiette is complete.

Notes:

Thomas' tip: Remoulade is great with all kinds of cured and cold meats, cured and smoked fish.





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