Salmon tartare with crab and celeriac remoulade and dill vinaigrette
Salmon tartare with crab and celeriac remoulade and dill
Recipe by Justine Schofield and Lucas Parsons
Tested by Kirsten Jenkins
4 slices brioche, crust removed
2 blue swimmer crabs
1 egg yolk
1 tsp dijon mustard
200ml olive oil, plus extra
1 1/2 tbsp red wine vinegar
1 salmon fillet portion (about 180g), skin removed
1 tbsp baby capers, rinsed, drained and finely chopped
1 eshallot, finely chopped
1/2 lemon, rind and juice
1/2 celeriac, peeled and grated
3 dill sprigs, to serve
1/4 cup coarsely chopped dill
1/2 lemon juiced
1 tsp red wine vinegar
1/4 cup olive oil
1. Preheat grill to high. Cut brioche into 3cm wide batons. Place on oven tray and drizzle with oil. Grill until golden on both sides. Set aside.
2. Bring a large saucepan of water to the boil over high heat. Add the crabs, cook for 10-15 minutes or until the crab is just cooked through. Drain, cool in a bowl of ice.
3. Whisk egg yolk with mustard until smooth. While whisking, add oil in a thin, steady stream until thickened. Add 1 tbsp of the vinegar, whisk til combined. Season to taste.
4. Use a sharp knife to cut each body of crab in half. Halve each again. Remove meat from the body. Use a nutcracker to crack the large claws and the joints to remove meat.
5. For dill vinaigrette, combine ingredients in a mortar and pestle, pound to combine, season to taste.
6. Dice salmon into 1cm cubes, combine with capers, � tbsp vinegar, eshallot, lemon rind and juice. Season to taste.
7. To serve, place salmon mixture in a ring mould, top with 1 tbsp of crab meat and dill. Combine celeriac with 3 tbsp of mayonnaise. Place 3 spoonfuls of remoulade around plate, topped with remaining crab meat. Drizzle with dill vinaigrette.