Hot Smoked Salmon & Mustard Remoulade
This is a firm favourite and a classic with a contemporary twist.
You can use cold or hot smoked salmon or even cured ham. The micro celery herb is a fine touch with an incredible flavour impact.
Ingredients for 10 spoons
- 200 g celeriac
- 100 g parsnip
- 1 lemon
- 3 tsp of sour cream
- 1 tsp of whole grain mustard
- 100 g of smoked salmon
- micro celery herb
- salt & pepper
- Peel the celeriac and the parsnip and cut in julienne. Juice the lemon. Flake the smoked salmon.
- In a bowl, prepare the remoulade dressing by mixing together sour cream, lemon juice, mustard, salt and pepper. Then add the julienne of celeriac and parsnip into the dressing and mix. Taste and correct the seasoning if necessary.
Place a teaspoon of remoulade at the bottom of the spoon, put some flakes of smoked salmon on the top and finish with a couple of pieces of micro celery.