1. Peel 1 celery root and slice paper thin on a slicing machine if possible
2. Gently fry in oil until golden brown in color and crispy; season with salt
3. Alternate layers of celery root chips, celery root remoulade and smoked salmon until three levels are created (a little under an ounce per layer)
4. Drizzle plate with some fresh apple cider that has been cooked down to a syrup
5. Garnish with some micro celery or celery leaves
Celery Root Remoulade:
Yield: 1 Quart
Egg yolks- 1 ea.
Water- ½ T
Dijon - 1 tsp.
Oil - ½ C
Lemon juice - 3T
Eggs, hard cooked, minced - 1 ea.
Cornichons, minced - ½ T
Parsley, minced - ½ T
Tarragon - 1 tsp.
Garlic clove, minced - 1 ea.
Walnuts, toasted - ¼ C
Celery root, peeled - 1 pound
Bosc pears, - 2 ea.
Celery leaves from hrts - ¼ C
1. Whisk yolks with water, mustard, S&P
2. Whisk in oil slowly until emulsified
3. Whisk in 1T lemon juice
4. Fold in cooked egg, cornichons, capers, parsley, tarragon, garlic
5. Grate celery root on largest holes of box grater; toss with 1T lemon
6. Combine 3T lemon juice with celery root in saucepan and blanch until al dente; shock
7. Grate pears and toss with remaining lemon
8. Combine all ingredients and then add celery leaves
And now for Christopher's Perfect Pairings:
When selecting a wine to complement any smoked salmon dish, there are a few things to keep in mind. More often than not, smoked dishes are best complemented by wines that are off dry. A completely dry or oaky wine such as a California Chardonnay creates too much contrast on the palate and creates a battle of the flavors in which neither side wins. Another important thing to note is that delicate wines don't pair well with smoked salmon, the reason being that the smoky flavors and the oily texture of the fish overwhelm the wine. An old standard when it comes to smoked salmon pairing is certainly Champagne, that's a no-brainer. I would also suggest a Gewurztraminer from Alsace or even Trentino and also a Riesling from Germany that doesn't have too much residual sugar. Here are a few selections to consider, Bon Appetit!
1998 KRUG - $229 - 97 WS
"Displays precision focus and detail, framed by well-honed acidity and offering fine, pointillist-like texture. Rich, with layer upon layer of flavor, showing fruit and floral notes of dried apricot and pineapple, chamomile and crystallized honey and savory notes of ground coffee, roast almond, dried herbs and oyster shell. Ends with a long, long, mouthwatering finish. Drink now through 2028." - Wine Spectator
2010 A. J. ADAM DHRONHOFBERGER RIESLING KABINETT - $24.99 - 92 RPWA
"luscious, infectiously juicy evocations of apple, quince, honeydew melon, and grapefruit that flood the palate eventually work their way back into the nose as the wine takes on air. What's more, the sense of inner-mouth perfume by way of honeysuckle and apple blossom is utterly beguiling, and perfectly complements the wine's sense of buoyancy." - Robert Parker's Wine Advocate
2010 TRAMIN GEWURZTRAMINER NUSSBAUMER - $35.99 - 94 RPWA
"The 2010 Gewurztraminer Nussbaumer flows across the palate with layers of rich, tropical fruit. Soft and caressing, the Nussbaumer boasts gorgeous textural richness and fabulous overall balance. Light honeyed, floral notes wrap around the deeply expressive finish. Despite its considerable richness, the 2010 remains light on its feet and not at all heavy. I loved it. Anticipated maturity: 2012-2020." - Robert Parker's Wine Advocate