Celeriac Remoulade Canapé Topping
Equipment
- Knife
- Mandoline, optional
Ingredients
- 2 tablespoons capers roughly chopped
- 1 small celeriac
- 1 tablespoon Dijon mustard
- ½ lemon zest and juice
- 4 tablespoons mayonnaise
- 1 handful parsley finely chopped
- Black pepper freshly ground, to taste
Instructions
- Cut the celeriac into fine matchsticks using a mandoline or sharp knife.
- Place the celeriac in a bowl with the capers, lemon zest and juice, Dijon mustard, mayonnaise and parsley.
- Season with freshly ground black pepper and mix thoroughly.
- Chill until needed.
- Store in an airtight container in the refrigerator for up to 3 days.
- Spoon onto your chosen canapé bases shortly before serving.
Notes & Wine Advice
Serving Suggestions
Spoon the celeriac remoulade onto your chosen canapé bases shortly before serving. It works particularly well on crisp toast, potato or polenta bases and can be served as an Appetizer, Amuse or small party bite.Recipe Notes
Cut the celeriac into very fine matchsticks so it combines evenly with the dressing and is easy to eat as a canapé topping. A mandoline is useful for producing thin, even strips, although a sharp knife works perfectly well.Variations
For a sharper remoulade, increase the Dijon mustard or add a little extra lemon juice. Fresh chives can be scattered over the finished canapés, while additional parsley gives the mixture a fresher herbal flavour.Storage Advice
Transfer the prepared remoulade to an airtight container and refrigerate for up to 3 days. Stir before serving. Keep the topping separate from crisp canapé bases until shortly before serving so they do not become soft.Wine Advice
A crisp Sauvignon Blanc complements the lemon, mustard and capers particularly well. A dry Pinot Grigio is another fresh choice for these light canapés.Nutrition values
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About Celeriac Remoulade Canapé Topping
Celeriac Remoulade Canapé Topping is a fresh, creamy preparation based on finely shredded celeriac mixed with capers, Dijon mustard, mayonnaise, lemon and parsley. Remoulade is closely associated with French cooking, where celeriac remoulade is commonly served as a cold salad. Turning it into a canapé topping makes the familiar combination suitable for parties, celebrations and appetiser platters.
Preparing the Celeriac
Celeriac has a firm, crisp texture when raw. Cutting it into very fine matchsticks is therefore important, particularly when the remoulade is being used on small canapé bases. A mandoline produces consistently thin strips, although a sharp knife can also be used.
Once cut, combine the celeriac promptly with the lemon juice. The acidity provides freshness and also helps prevent the exposed celeriac from discolouring too quickly.
Making the Remoulade Dressing
Mayonnaise forms the creamy base of the dressing, while Dijon mustard gives it characteristic sharpness. Lemon zest and juice provide acidity and fragrance, and roughly chopped capers add a salty, tangy flavour.
Fresh parsley lightens the dressing and adds colour. Black pepper can be added according to taste. Because capers, mustard and mayonnaise already contribute seasoning, taste the mixture before adding any additional salt.
Using It as a Canapé Topping
The finished remoulade works particularly well as an Appetizer or Amuse. Spoon small amounts onto crisp canapé bases rather than overloading them, as the topping should be easy to eat in one or two bites.
Toast, potato and polenta bases all provide a useful contrast to the creamy dressing and crisp celeriac. Assemble the canapés shortly before serving so the bases remain crisp.
Preparing Ahead
One advantage of celeriac remoulade is that the topping itself can be prepared ahead. Once mixed, transfer it to an airtight container and keep it refrigerated until needed.
The recipe states that the prepared mixture can be refrigerated for up to 3 days. Stir it thoroughly before serving because a little moisture may collect while it stands.
Serving for Parties
This topping is particularly convenient for a Party or Birthday because the preparation can be completed before guests arrive. Only the final assembly needs to be done close to serving time.
For a canapé platter, combine the remoulade-topped bases with other small appetisers that offer contrasting colours and textures. A small scattering of chopped chives or parsley makes a simple finishing garnish.
Texture and Flavour
The appeal of celeriac remoulade comes from the contrast between crisp raw celeriac and creamy mayonnaise. Dijon mustard, capers and lemon prevent the dressing from becoming overly rich and give the mixture a fresh, savoury character.
Because the ingredients are relatively simple, their balance matters. The mustard should be noticeable without dominating, while the lemon should provide freshness rather than excessive acidity.
Storage and Food Safety
Keep the prepared remoulade refrigerated because it contains mayonnaise and freshly cut vegetables. Use clean utensils when removing portions from the container and return unused topping to the refrigerator promptly.
For current information about preparing and storing food safely, consult the U.S. Food and Drug Administration food-safety information.
Celeriac Remoulade Canapé Topping is a useful Basic recipe for entertaining. Its combination of crisp celeriac, creamy dressing, sharp mustard, capers and lemon creates a fresh topping that can be prepared ahead and quickly added to canapé bases just before serving.