• 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


  • 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.
  • 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.
  • In a hot pan sear the smoked salmon for a minute or two each side depending on size.
  • Place a little remoulade on plate with warm smoked salmon and enjoy!
  • To assemble:
  • Place tartar in shot glass with quail egg on top, frisee and croute.
  • Cut 2 nice pieces of sushi, stacked on top of each other, with a little wasabi mayo.
  • Then put a small amount of remoulade on a plate and sit salmon on top.
  • Hey presto your Assiette is complete.


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