Smoked Salmon with Celery Remoulade

Smoked Salmon with Celery Remoulade

Serve: 6

  • 1 pound sliced smoked salmon

  • 6 feathery inner leaves from 1 bunch celery

  • 1 large celery root, peeled and shredded or julienned

  • 1/2 bunch fresh Italian parsley, coarsely chopped

  • 1 piece focaccia, 6 inches square, cut into very thin strips (18 strips)

  • 1/2 cup mayonnaise

  • Juice of 1/2 lemon

  • 1 tablespoon Dijon mustard

  • 1 teaspoon brown sugar

  • 1 teaspoon caraway seed, toasted and ground

  • Extra-virgin olive oil for brushing focaccia

  • Freshly ground pepper and kosher salt


  1. In a large bowl, combine the caraway, brown sugar, lemon juice, mayonnaise and mustard.

  2. Mix well and season to taste with salt and pepper.

  3. Add the celery root and parsley and mix well.

  4. Cover and refrigerate for 30 minutes.

  5. Preheat the oven to 350 degrees F.

  6. Put the focaccia strips on a baking sheet, brush the tops with olive oil and season lightly with salt and pepper.

  7. Bake until the focaccia is completely dry (almost cracker like), 10 to 15 minutes.

  8. Arrange the salmon to cover 6 plates.

  9. Mound 1/3 cup celery remoulade in the center of each plate to give some height to the presentation.

  10. Artfully place 3 focaccia strips on the sides of the celery remoulade mounds, forming a teepee like structure.

  11. Arrange some of the celery leaves in the center of each mound.

  12. Grind pepper delicately over the outer (exposed) rim of the salmon.

More about Smoked Salmon Recipes

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