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Double Salmon Remoulade
2013-08-06
https://www.metro.ca/userfiles/image/recipes/duo-saumons-remoulade-5324.jpg
PT15M
PT05M
PT20M
Blanch celeriac in boiling salted water with a little lemon juice for 30 seconds. Rinse immediately under cold water and drain.Shred apples and sprinkle with lemon or apple juice to prevent browning.Blanch asparagus in boiling salted water, and cool immediately under cold running water.Finely dice cantaloupe.Combine celeriac with apples, green onion and blue cheese dressing to make remoulade.To plate, put about 2 Tbsp. (30 mL) remoulade in the centre of the plate.Lay about 1 oz. (30 g) gravlax over the remoulade.Add another 2 Tbsp. (30 mL) or so of remoulade.Lay about 1 oz. (30 g) smoked salmon over the remoulade.Top with 1/2 tsp. (2 mL) sour cream.Sprinkle with diced cantaloupe, lean the asparagus against the stacked salmon and remoulade and circle with a thin stream of Robusto olive oil.
4
Chef Robert Villeneuve
5
2
5
5
1 medium celeriac, peeled and cut into julienne or shredded
2 royal gala or granny smith apples
12 asparagus, trimmed
1/4 cantaloupe
2 Tbsp. (30 mL) finely chopped green onion
1/2 tasse (125 mL) creamy Blue cheese dressing
1 package of Gravlax atlantic salmon
1 package of smoked salmon
sour cream as needed
Robusto olive oil as needed
pink peppercorns as decoration
Double Salmon Remoulade
4
servings
0:15
Preparation
0:05
COOKING
0:20
TOTAL TIME
Ingredients
-
1
medium celeriac, peeled and cut into julienne or shredded
-
2
royal gala or granny smith apples
-
12
asparagus, trimmed
-
1/4
cantaloupe
-
2 Tbsp.
(30 mL)finely chopped green onion
-
1/2 tasse
(125 mL)creamy Blue cheese dressing
-
1
package of Gravlax atlantic salmon
-
1
package of smoked salmon
-
sour cream as needed
-
Robusto olive oil as needed
-
pink peppercorns as decoration
Preparation
Blanch celeriac in boiling salted water with a little lemon juice for 30 seconds. Rinse immediately under cold water and drain.
Shred apples and sprinkle with lemon or apple juice to prevent browning.
Blanch asparagus in boiling salted water, and cool immediately under cold running water.
Finely dice cantaloupe.
Combine celeriac with apples, green onion and blue cheese dressing to make remoulade.
To plate, put about 2 Tbsp. (30 mL) remoulade in the centre of the plate.
Lay about 1 oz. (30 g) gravlax over the remoulade.
Add another 2 Tbsp. (30 mL) or so of remoulade.
Lay about 1 oz. (30 g) smoked salmon over the remoulade.
Top with 1/2 tsp. (2 mL) sour cream.
Sprinkle with diced cantaloupe, lean the asparagus against the stacked salmon and remoulade and circle with a thin stream of Robusto olive oil.
Source :
Chef Robert Villeneuve
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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