Quick snack remoulade
4 servings
29 minutes
Remoulade is a quick appetizer that is an exquisite dish of French cuisine, impressing with its balance of freshness, spiciness, and rich flavors. Its roots trace back to the traditions of classic sauces, and the appetizer serves as a light yet expressive addition to the main table. The base of the dish is crispy celery root that absorbs the rich texture of a sauce made from mayonnaise, mustard, capers, and anchovies. Lemon juice and olive oil add lightness while fresh cilantro contributes spicy notes. The finishing touch is cured pork belly that adds depth and richness to the dish. It’s an ideal choice for an aperitif or light snack that pairs well with dry white wine.
1
Clean the celery root, cut it into 4 parts, then slice it thinly, and then cut it into thin strips.
- Celeriac: 200 g
2
Put mayonnaise on a plate, add salt, pepper, and mustard.
- Mayonnaise: 70 g
- Salt: to taste
- Freshly ground black pepper: to taste
- Mustard: 1 tablespoon
3
Chop 2–3 gherkins, 2–3 teaspoons of capers, and 2–3 anchovies.
- Cornichons (gherkins): 3 pieces
- Capers: 3 teaspoons
- Anchovies: 3 pieces
4
Add olive oil and lemon juice.
- Olive oil: 3 tablespoons
- Lemon juice: 3 tablespoons
5
Chop the cilantro (traditionally parsley should be used) and add it to the mixture.
- Cilantro: 50 g
6
Add celery and press the mixture well with a spoon to release the juice.
- Celeriac: 200 g
7
Place through the ring on the plate, and put smoked meat on the edges.
- Dry-cured pork belly (pancetta): 200 g
8
