Degree of difficulty: easy
Number of guests : 2
Preparation time : 20 minutes
Cooking time : 5 minutes
Ingredients :
½ celeriac
2 tbsp. tablespoons homemade or store-bought mayonnaise
1 Granny Smith apple
1 C. tablespoon tarragon microgreens
1 C. apple vinegar
1 C. apple caviar
Fleur de sel and ground pepper
½ cup Alaskan crabmeat
200g fresh salmon
Espelette pepper (optional)
1 lb maple wood chips
Preparation :
– Peel and wash the celeriac then grate it into thin strips or julienne.
– Blanch the celeriac by plunging it into a pan of boiling water for a few seconds then transfer it to iced water.
– In a bowl, mix the celeriac and mayonnaise.
– Add the apple vinegar and the tarragon microgreens. Salt and pepper.
– Cut the apple into fine julienne and incorporate it into the mixture of the salad with the Alaskan crab.
– Cut the salmon into four small pieces and smoke it for 5 to 8 minutes in a pan or in the oven.
– Finish cooking the salmon in the oven for 2 minutes at 150°F, or in a hot skillet, skin side down, for 30 seconds.
Service :
– In a cookie cutter, place the salad.
– Add a little mayonnaise and add a piece of salmon. Add a little mayonnaise and finish with a few coriander shoots.
– On the plate, draw a line with mayonnaise and sprinkle with Espelette pepper (optional).
– Remove the cookie cutter and serve.
