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| CELERIAC REMOULADE WITH BELGIAN ENDIVE AND PEPPERED SMOKED MACKEREL |
| 6 Servings |
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| INGREDIENTS |
1 medium Bulb Celeriac (celery root) peeled, shredded with
mandolin (or julienned), blanched and
shocked with ice water, drained dry
1 Small Red Onion, minced
1 Shallot, minced
1 T Capers
1/8 t Cayenne Pepper
1 T Worcestershire Sauce
1 T Prepared Creole Mustard
1 t Tomato Catsup
1 c Homemade Mayonnaise (preferably)
Juice of 1 Lemon
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| METHODS |
| Combine cayenne, salt, pepper,Worcestershire, mustard and
catsup into mayonnaise.
Pour mixture over prepared celeriac.
Add lemon juice, capers, red onion. (This is best to do ahead
of time and gets better in refrigerator overnight.)
Arrange remoulade in center of plate.
Place endive around remoulade, top with smoked mackerel
(high-quality peppered, smoked fish available in fine delis or
grocery stores). |
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