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Double Salmon Remoulade 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.
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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

Double Salmon Remoulade

Rate this recipe
2 Votes
4
servings
0:15
Preparation
0:05
COOKING
0:20
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1
    medium celeriac, peeled and cut into julienne or shredded
  • 2
    royal gala or granny smith apples
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    LARGE SEEDLESS NAVEL ORANGES OR RED GRAPEFRUITS

    LARGE SEEDLESS NAVEL ORANGES OR RED GRAPEFRUITS

    $1.79 /lb

    PRODUCT OF SOUTH AFRICA GALA APPLES PRODUCT OF ONTARIO CANADA EXTRA FANCY GRADE OR PRODUCT OF CHILE EXTRA FANCY GRADE 3.95/kg


    ONTARIO APPLES

    ONTARIO APPLES

    $4.99 ea.

    3 lb PRODUCT OF ONTARIO, CANADA EXTRA FANCY GRADE SELECTED VARIETIES


    ORGANIC GALA APPLES

    ORGANIC GALA APPLES

    $5.99 ea.

    PRODUCT OF U.S.A. EXTRA FANCY GRADE


  • 12
    asparagus, trimmed
  • 1/4
    cantaloupe
  • 2 Tbsp.
    (30 mL)
    finely chopped green onion
  • 1/2 tasse
    (125 mL)
    creamy Blue cheese dressing
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    CASTELLO GORGONZOLA CHEESE

    CASTELLO GORGONZOLA CHEESE

    $16.99 /lb

    REGULAR OR SMOKED, DELI CUT, 3.75/100 g


  • 1
    package of Gravlax atlantic salmon
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    FRESH ATLANTIC SALMON TOURNEDOS

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    $11.99 /lb

    2.65/100 g SELECTED VARIETIES


    DOM INTERNATIONAL ATLANTIC SMOKED SALMON

    DOM INTERNATIONAL ATLANTIC SMOKED SALMON

    $10.99 ea.

    FROZEN, 200 g


    FRESH ATLANTIC SALMON WITH ASPARAGUS & GARLIC BUTTER

    FRESH ATLANTIC SALMON WITH ASPARAGUS & GARLIC BUTTER

    $11.99 /lb

    2.65/100 g


    FRESH COHO SALMON FILLETS

    FRESH COHO SALMON FILLETS

    $9.99 /lb or ea.

    FAMILY PACK, MIN 900 g, 9.99/lb, 2.21/100 g COOKED SHRIMP 41/50 SIZE, FROZEN, 500 g COOKED CANADIAN LOBSTER FROZEN, 375 g, 9.99 EA.


    FRESH ATLANTIC SALMON PINWHEELS

    FRESH ATLANTIC SALMON PINWHEELS

    $5.99 ea.

    170 G SELECTED VARIETIES


    CEDAR BAY PLANKED SALMON

    CEDAR BAY PLANKED SALMON

    $7.99 ea.

    FROZEN, 200 - 226 g SELECTED VARIETIES


  • 1
    package of smoked salmon
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    Flyer Deal  (1)
    DOM INTERNATIONAL ATLANTIC SMOKED SALMON

    DOM INTERNATIONAL ATLANTIC SMOKED SALMON

    $10.99 ea.

    FROZEN, 200 g



  • sour cream as needed

  • Robusto olive oil as needed
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    SAVE $3.00
    BERTOLLI OLIVE OIL

    BERTOLLI OLIVE OIL

    $7.99 ea.

    750 ml - 1 L SELECTED VARIETIES



  • pink peppercorns as decoration
Imprimer ma sélection

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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