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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 onions 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
  • 12
    asparagus, trimmed
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    Flyer Deal  (1)
    ASPARAGUS

    ASPARAGUS

    $3.99 /lb

    PRODUCT OF PERU, No. 1 GRADE OR PRODUCT OF MEXICO, No. 1 GRADE 8.80/kg


  • 1/4
    cantaloupe
    You might like:

    Flyer Deal  (1)
    JUMBO CANTALOUPE

    JUMBO CANTALOUPE

    $2.99 ea.

    PRODUCT OF CANADA, CANADA No. 1 GRADE


  • 2 Tbsp.
    (30 mL)
    finely chopped green onions
  • 1/2 tasse
    (125 mL)
    creamy Blue cheese dressing
  • 1
    package of Gravlax atlantic salmon
    You might like:

    Flyer Deal  (1)
    FRESH NORWEGIAN ATLANTIC SALMON PORTIONS SKIN ON, ICELANDIC COD PORTIONS 113 G OR ROCK LOBSTER TAIL FROZEN, 2 OZ

    FRESH NORWEGIAN ATLANTIC SALMON PORTIONS SKIN ON, ICELANDIC COD PORTIONS 113 G OR ROCK LOBSTER TAIL FROZEN, 2 OZ

    $2.99 ea.


  • 1
    package of smoked salmon
    You might like:

    Flyer Deal  (1)
    DOM RESERVE HOT SMOKED FISH OR FISH CAKES

    DOM RESERVE HOT SMOKED FISH OR FISH CAKES

    $5.99 ea.

    FROZEN, 125 - 280 g SELECTED VARIETIES



  • sour cream as needed

  • Robusto olive oil as needed
    You might like:

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    BERTOLLI OLIVE OIL

    BERTOLLI OLIVE OIL

    $4.99 ea.

    500 ml 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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