French · Starter
Celery Remoulade
Crunchy mustard-dressed celeriac against silky smoked trout — a no-cook starter that plates in five minutes yet looks composed
- Prep
- 25 min
- Cook
- 0 min
- Serves
- 4
Ingredients
- Celeriac, peeled — 500 g
- Lemon juice — 30 ml
- Egg yolk — 1 (20 g)
- Dijon mustard — 25 g
- Neutral oil — 150 ml
- White wine vinegar — 10 ml
- Crème fraîche — 40 g
- Fine salt — 5 g
- Smoked trout fillets — 240 g
- Chives, sliced — 10 g
- Tarragon leaves — 4 g
- Black pepper — 1 g
Method
- Julienne celeriac on a mandoline (2 mm); toss immediately with lemon juice and 3 g salt. Rest 15 min to soften slightly, then squeeze gently.
- Whisk yolk, mustard and vinegar; stream in oil to a thick mayonnaise. Loosen with crème fraîche; season.
- Fold celeriac through the rémoulade with chives — it should be generously coated but not drowning.
- Flake trout into large petals.
- Taste and sharpen with extra lemon if needed.