Hot smoked salmon and celeriac remoulade


Hot smoked salmon and celeriac remoulade. Photo / Terra Lynn Photography


500g or half fillet Ora Salmon King
150g pohutukawa wood chips, for smoking

Liquid brine

1 cup soya sauce
¾ cup brown sugar
¼ cup sea ​​salt
5 cloves Garlic
4 cups Cold water


2 egg yolks
½ tbsp old-style mustard
1 tbsp strong english mustard
1 clove garlic, finely chopped
1 tbsp tomato ketchup
1 stick celery, very finely diced
1 tbsp horseradish cream
1 teaspoon salt
Pinch Cayenne pepper
Pinch black pepper
1 lemon, juice and zest
200ml sunflower oil
1 celeriac about 500g, peeled and finely grated
2 tablespoons finely chopped chives
1 small bouquet spring onions, thinly sliced


  1. 1. For the brine: Put all the ingredients in a saucepan except the water and bring to a boil. Remove from heat and add water to cool.
  2. 2. Cut the salmon into a 3 cm square with the skin on and put it in brine in the refrigerator for 2 to 3 hours.
  3. 4. Smoke the salmon with the fish smoker with the pohutukawa chips for 5 to 8 minutes
  4. 5. For the remoulade: mix the egg yolks, mustard, garlic, ketchup, celery, horseradish, salt, peppers, lemon zest and juice and prepare as for the mayonnaise, slowly whisking the oil to form an emulsion, test and check the seasoning.
  5. 6. Peel and grate the celeriac, mix with the remoulade sauce, chives and spring onions.
  6. 7. Serve with salmon and garnish as desired.

Note: recipe differs slightly from pictured


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