Double Salmon Remoulade

Double Salmon Remoulade
  • 4 servings
  • 0:15 Preparation
  • 0:05 Cooking
  • 0:20 Total Time


Add all
  • 1

    medium celeriac, peeled and cut into julienne or shredded

  • 2

    royal gala or granny smith apples

  • 12

    asparagus, trimmed

  • 1/4


  • 2 Tbsp.
    (30 mL)

    finely chopped green onions

  • 1/2 tasse
    (125 mL)

    creamy Blue cheese dressing

  • 1

    Gravlax atlantic salmon

  • 1

    smoked salmon

  • sour cream as needed

  • Robusto olive oil as needed

  • pink peppercorns as decoration


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

Wine and meal pairing

Fruity and vibrant

Fruity and vibrant
These dry wines and ciders have a nose of fruit and flower aromas while having a rich taste on the palate. They get a pleasant liveliness from their acidity.
Product categories: white wine, Champagne and sparkling wine, cider.

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