Smoked salmon and celeriac remoulade is a delicious and refreshing dish that combines the rich flavors of smoked salmon with the crispness of celeriac. It is a popular dish in British cuisine, often served as a starter or light lunch option. The combination of the smoky salmon and tangy remoulade creates a perfect balance of flavors that will leave you wanting more.
What is Celeriac Remoulade?
Celeriac remoulade is a classic French dish made from celeriac, a root vegetable that is also known as celery root. It is a type of salad that is typically served cold and is made by grating the celeriac and mixing it with a creamy dressing. The dressing is usually made from mayonnaise, yogurt, mustard, and lemon juice, which adds a tangy and zesty flavor to the dish. Celeriac remoulade is often served as a side dish or as a topping for sandwiches or burgers.
How to Make Smoked Salmon and Celeriac Remoulade
To make smoked salmon and celeriac remoulade, you will need the following ingredients:
- 1 celeriac
- 1 garlic clove
- Zest and juice of 1 lemon
- 4 tbsp mayonnaise
- 4 tbsp yogurt
- 1 tbsp wholegrain mustard
- Salt and pepper to taste
- 200g smoked salmon
Follow these steps to prepare the dish:
- Peel the outer bark off the celeriac and coarsely grate it into a large bowl.
- Peel and grate in the garlic clove and the lemon zest.
- Squeeze in the lemon juice.
- Spoon in 4 tbsp mayonnaise, 4 tbsp yogurt, and 1 tbsp wholegrain mustard.
- Sprinkle with a generous pinch of salt and pepper and stir until well combined.
- Thinly slice the smoked salmon and arrange it on a serving plate.
- Spoon the celeriac remoulade over the smoked salmon.
- Garnish with some fresh herbs or lemon wedges, if desired.
Enjoy the delicious combination of flavors and textures in each bite!
What is Similar to Remoulade?
If you are looking for a substitute for remoulade, there are a few options you can consider. Tartar sauce is a popular alternative that is made from mayonnaise, pickles, capers, and herbs. It has a similar tangy flavor and creamy texture that complements seafood dishes like smoked salmon. Another option is aioli, a garlic-flavored mayonnaise that adds a rich and savory element to dishes. Both tartar sauce and aioli can be used as a dip or condiment for various dishes.
Frequently Asked Questions
Can I use regular celery instead of celeriac?
No, celeriac and celery are two different vegetables with distinct flavors and textures. Celeriac has a nutty and slightly sweet taste, while celery has a crisp and watery texture. The unique flavor and texture of celeriac are what make it ideal for celeriac remoulade.
Can I use smoked trout instead of smoked salmon?
Yes, you can substitute smoked trout for smoked salmon in this recipe. Both fish have a similar smoky flavor and delicate texture that pairs well with the celeriac remoulade. Feel free to experiment with different types of smoked fish to find your favorite combination.
How long can I store the celeriac remoulade?
The celeriac remoulade can be stored in an airtight container in the refrigerator for up to 2-3 days. However, it is best to consume it fresh to enjoy its optimal taste and texture.
Can I make the celeriac remoulade ahead of time?
Yes, you can prepare the celeriac remoulade in advance and store it in the refrigerator until ready to serve. This makes it a convenient dish for entertaining or meal prep. Just make sure to give it a good stir before serving to ensure all the flavors are well combined.
In Conclusion
Smoked salmon and celeriac remoulade is a delightful dish that brings together the smoky richness of salmon with the crispness and tanginess of celeriac remoulade. It is a versatile dish that can be enjoyed as a starter, light lunch, or even as a side dish. The combination of flavors and textures in this dish is sure to impress your taste buds. So, why not give it a try and elevate your dining experience with this delicious recipe?
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