Salmon tartare with crab and celeriac remoulade and dill vinaigrette
Salmon tartare with crab and celeriac remoulade and dill
vinaigrette
Serves 2|
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
Dill vinaigrette
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.
