Smoked salmon with kohlrabi and celery remoulade
4 servings
20 minutes
Smoked salmon with kohlrabi and celery remoulade is an elegant dish of Japanese cuisine that combines the tenderness of fish with the crunchy texture of vegetables. Kohlrabi and celery, thinly sliced and marinated in white wine vinegar with powdered sugar, acquire a refreshing sweet-sour note. The mustard-mayonnaise sauce with parsley and dill adds aromatic depth, harmoniously complementing the smoked salmon. This dish is not only visually appealing but also impresses with its balance of flavors and textures, making it perfect for festive dinners and gastronomic experiments. The smoked salmon beautifully contrasts with the vegetables, highlighting the freshness and lightness of the recipe, creating unforgettable impressions with every bite.
1
Peel the kohlrabi from the leaves and cut it into thin strips (a mandoline can be used for this).
- Kohlrabi: 600 g
2
In a large bowl, mix powdered sugar and vinegar, add finely chopped celery and kohlrabi. Cover and let marinate for twenty minutes. After the time is up, drain all the liquid.
- Powdered sugar: 50 g
- White wine vinegar: 45 ml
- Celery stalk: 4 pieces
- Kohlrabi: 600 g
3
Mix all the mustard with mayonnaise. Add finely chopped parsley and dill to the vegetables, dress with mustard-mayonnaise sauce, and mix well. Serve with a slice of smoked salmon.
- Dijon mustard: 0.5 teaspoon
- Grainy mustard: 0.5 teaspoon
- Mayonnaise: 1.5 tablespoon
- Parsley: 1 stem
- Dill: 1 stem
- Salt: to taste
- Ground black pepper: to taste
- Smoked salmon: 4 pieces