Smoked Salmon Remoulade

Name: Smoked Salmon Remoulade
Prep time: 15 min
Total time: 15 min
Yield: 4 people
Ingredients: 200 fresh celeriac, shredded; 200 fresh crab meat; 1 juice from lemon; 150 mayonnaise; 1 Dijon mustard; 4 flat leaf parsley, finely chopped; 1 chives, finely chopped; 1 salt; 1 pepper; 8 smoked salmon; 8 sourdough bread, cut into 4cm squares

Recipe by: Magimix

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

COOK EXPERT

Chef's tip

Top with a garnish of salmon roe and a chervil leaf.

RECIPE STEPS

1Shred the celeriac using the main bowl and main blade.

2Place the shredded celeriac into a bowl with a little lemon juice and set aside until required so it doesn’t discolour.

3Place 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.

4Lay 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