' Roots Remoulade with Smoked Salmon - Vino Mas

Roots Remoulade with Smoked Salmon

  • 1 ¼ cups sour cream
  • 3 Tbsp whole-grain mustard
  • 3 Tbsp fresh lemon juice
  • ¾ tsp fine sea salt, plus more to taste
  • Fresh ground pepper
  • 1 ½ lb mixed root vegetables (such as orange and yellow carrots, radishes, golden beets, kohlrabi, celery root and parsnips)
  • 4 oz smoked salmon
  • ¼ cup flat leaf parsley
  1. Whisk together sour cream, mustard, lemon juice, salt and pepper in a large bowl and set aside.
  2. Peal root vegetables and cut, shred or julienne vegetables that you decide to use for the salad.  I used my vegetable strip maker from papered chef, but you can also use a box cheese grater.
  3. Toss shredded vegetables in sour cream mixture until well coated.  Cover and refrigerate 30 minutes or up to 1 day. 
  4. Flake salmon into bite-size pieces; plate vetable mixture, top with salmon and gently toss.  Add salt and pepper to taste.  Top with fresh flat leaf parsley.

Pairing:  Vermentino, White  Bordeaux/ Sauvingnon Blanc - Semillion blend, Viognier

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