Peppered salmon with rémoulade and pastis sauce
Pascal Aussignac serves lightly cured and peppered salmon with a refreshing pastis sauce and textural celeriac and apple rémoulade. This peppered salmon recipe takes time to prepare, but each step is fairly straight-forward - so don't be put off!
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Ingredients
Metric
Imperial
Peppered salmon
- 400g of salmon fillet, in one piece
- 30g of coarse sea salt
- 20g of coarsely ground black pepper
- olive oil
Rémoulade
- 1 celeriac, medium
- 1 lemon, juiced
- 100g of mayonnaise, ideally homemade
- 1 Granny Smith apple, peeled and quartered
- sea salt
- black pepper, freshly ground
Pastis sauce
- 2 tsp Martini Rosso
- 20ml of pastis
- 80ml of balsamic vinegar
- 2 green cardamom pods, whole
- 2 tsp sugar
Method
1
To prepare the salmon, place the fillet in a shallow dish and evenly coat in salt. Refrigerate for half an hour, then rinse and pat dry. Brush with some olive oil, then sprinkle the crushed pepper all over the salmon. Wrap in cling film and leave to chill for 1 hour
- 30g of coarse sea salt
- olive oil
- 20g of coarsely ground black pepper
- 400g of salmon fillet, in one piece
2
Meanwhile, prepare the rémoulade. Peel the celeriac and cut first into approximately 5mm wide slices, then julienne into thin matchsticks. Fill a bowl with cold water, add the lemon juice, then drop in the celeriac. Leave for 5 minutes, then drain and pat dry. Mix in some seasoning, followed by the mayonnaise
- 1 celeriac, medium
- 1 lemon, juiced
- sea salt
- black pepper
- 100g of mayonnaise, ideally homemade
3
For the sauce, place the Martini, pastis, balsamic vinegar, cardamom and sugar in a small saucepan and bring to the boil. Reduce by two thirds until a light syrup is achieved, then remove from the heat and set aside
- 2 tsp Martini Rosso
- 20ml of pastis
- 80ml of balsamic vinegar
- 2 green cardamom pods, whole
- 2 tsp sugar
4
Core the apple and julienne into matchsticks, then stir gently into the rémoulade
- 1 Granny Smith apple, peeled and quartered
5
Slice the cured fillet lengthways into 2cm wide strips. Place each strip into a large piece of cling film and wrap tightly, tying off at both ends to form thin sausage shapes. Store in the fridge to set for 1-2 hours
6
To serve, cut the salmon sausages into 2cm barrels, then carefully remove the cling film. Arrange onto plates with the rémoulade, drizzle over the strained sauce and serve
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Peppered salmon with rémoulade and pastis sauce
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