Salad of Alaskan crab legs in creamy celery and semi-cooked salmon, semi-smoked with maple

“With this recipe, I offer you a very simple way to smoke salmon at home without a smoker. Delicious and accessible to all!”

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

01_Ingredients_ensemble11.jpg

Preparation :

– Peel and wash the celeriac then grate it into thin strips or julienne.

02_Julienne_rave_eau_bouillante.jpg

– Blanch the celeriac by plunging it into a pan of boiling water for a few seconds then transfer it to iced water.

03_euter.jpg
05_add_cold_water.jpg

– In a bowl, mix the celeriac and mayonnaise.

07_add_mayo.jpg

– 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.

09_Add_crab.jpg
11_mix.jpg

– Cut the salmon into four small pieces and smoke it for 5 to 8 minutes in a pan or in the oven.

14_Cut_salmon.jpg
15_ignite_with_torch.jpg
16_suffocate_fire.jpg
17_Drop_salmon.jpg

– Finish cooking the salmon in the oven for 2 minutes at 150°F, or in a hot skillet, skin side down, for 30 seconds.

21_add_salmon.jpg
22_resultat_cuisson.jpg

Service :

– In a cookie cutter, place the salad.

23_drop_salad_take_piece.jpg

– Add a little mayonnaise and add a piece of salmon. Add a little mayonnaise and finish with a few coriander shoots.

24_Add_mayo.jpg
25_Deposit_salmon.jpg
26_Add_Mayonnaise.jpg

– On the plate, draw a line with mayonnaise and sprinkle with Espelette pepper (optional).

– Remove the cookie cutter and serve.

30_Add_pate_a_chou.jpg

Leave a Comment