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Smoked Salmon Remoulade
Preparation : 15 min
Cooking : 0 min
Total time : 15 min Rest : 0 min
4 people
200 g fresh celeriac, shredded
200 g fresh crab meat
1 juice from lemon
150 g mayonnaise
1 tbsp Dijon mustard
4 tbsp flat leaf parsley, finely chopped
1 bunch chives, finely chopped
1 pinch salt
1 pinch pepper
8 slices smoked salmon
8 slices sourdough bread, cut into 4cm squares
Associated products
Tips
Top with a garnish of salmon roe and a chervil leaf.
RECIPE STEPS
1
Shred the celeriac using the main bowl and main blade.
2
Place the shredded celeriac into a bowl with a little lemon juice and set aside until required so it doesn’t discolour.
3
Place the crab meat, lemon juice, mayonnaise, mustard, parsley, chives into the Magimix Food Processor and pulse until well combined. Season with salt and pepper. Taste and add a little more lemon juice if required.
4
Lay out the salmon slices on a chopping board and trim into neat rectangles. Place a teaspoon of the rémoulade on the salmon slice about a third of the way down and carefully roll up. Slice into three or four pieces. Stand each roll on a sourdough toast, top with a garnish of salmon roe and a chervil leaf.
Chef David Bitton for Magimix
