Saumon fumé au crabe et céleri avec un assaisonnement à la Rémoulade et aux échalotes vertes
La Rémoulade, sauce française classique, s’assortit parfaitement avec la salade. Cet assaisonnement est parfait pour les canapés accompagnés d’un cocktail ou d’une coupe de champagne. Il suffit de servir l’assaisonnement aux échalotes vertes à côté. Parfait comme apéro à Noël. Bon appétit !
Serves 4
200 g celeriac 200 g fresh crabmeat, picked Juice of 1 lemon 150 g good quality mayonnaise 1 tablespoon dijon mustard 4 tablespoons flat leaf parsley, roughly chopped Sea salt and white pepper, to season 8 slices (about 145 g) smoked salmon 8 slices sourdough bread, cut into 4 cm squares, toasted 2 tablespoons salmon roe, to garnish Chervil sprigs, for garnish
For the green shallot dressing: 1 bunch of green shallots, green part only, washed and trimmed 1/2 cup olive oil
Peel celeriac thickly and rub exposed surfaces with lemon. Grate the celeriac into a bowl, add the crabmeat, lemon juice, mayonnaise, dijon mustard and parsley. Season to taste.
To prepare the green shallot dressing, roughly chop the green shallots and place in a food processor or blender, add the olive oil and process until smooth. Strain and set aside. The dressing can also be poured into a clean jar and stored in the fridge for up to a week.
To serve, place the sourdough toasts on a large serving platter. 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.
Drizzle with green shallot dressing.
Recipe by David Bitton
Bitton Café and 36-37a Copeland Street Alexandria NSW 2015 www.bittongourmet.com.au T: (02) 9519 5111 F: (02) 9519 5455
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