REMOULLADE

Remoullade is a juicy, sludgy indulgent slaw of celeriac and thick mustard heavy mayonnaise. The taste of holidays and picnics past, it sits alongside and is for infinitum insperably combined with my first ever experience of riellette in Paris, another French expression of how mouth poppingly good food can be.  The insurmountable fatty melty pleasure of this duo piled high on fresh baguette with a view across a thousand romance heavy roof tops is deeply etched on my tummy and mind.

Chasing the thrill of Paris caught through the window of a real Parisienne home, we’d climbed an endless stairwell to a friends new apartment. The cool factor was as lofty as the sky line, not only did he actually LIVE in Paris but we’d popped up into an apartment setting straight from a Disney musical grand finale; sun setting peachy pink across every roof top, mercurial bannisters weaving their patterns horizontally across the front of all the achingly sophisticated French piede a terres, and there we were too dunking crusty doughy baguette into the colourless quagmires of remoullad and rillette. It was all the unctuous richesse of foreign shores, the thrill of a culinary ‘first time’ and fleeting glimpse at what

I’ve made a lighter crisper take on the remoulade of my Parisienne hay days, something juicy and textured to eat with the oily richness of hot smoked salmon, its a combination of all that lies below with whatever quantity adjustments make it sing loudest for you.

• Home made mayonnaise (see past post on its make up and ingredients), with a hearty douse of Dijon mustard

• Mung bean sprouts

• Granny Smith apple

• Currants

• Dill fronds and seed heads

• Oily rich hot smoked salmon