Celery Remoulade Canapé Topping
Equipment
- Bowl, large
- Knife
- Sharp knife
Ingredients
- 1 small celeriac
- 2 tablespoons capers roughly chopped
- Zest of 1 lemon
- 1 tablespoon Dijon mustard
- 4 tablespoons mayonnaise
- 1 handful parsley finely chopped
- Black pepper freshly ground, to taste
- Juice of ½ lemon
Instructions
- Cut the celeriac into fine matchsticks using a mandoline or a sharp knife.
- Combine the celeriac in a bowl with the capers, lemon zest and juice, Dijon mustard, mayonnaise and parsley.
- Chill until needed.
- Refrigerate in an airtight container for up to 3 days.
- Spoon the topping onto your chosen canapé base and scatter with chives before serving.
Notes & Wine Advice
Serving Suggestions
Spoon the celeriac remoulade onto crisp canapé bases shortly before serving and finish with finely chopped chives. It works particularly well as an Amuse or Appetizer and can be combined with toast, crisp potato or polenta bases.Recipe Notes
Cut the celeriac into very fine matchsticks so it combines evenly with the creamy dressing. A mandoline makes this quick, but a sharp knife works just as well. Add the lemon juice immediately after cutting to help maintain the fresh colour.Variations
Adjust the amount of Dijon mustard or lemon juice according to taste. Extra chopped herbs can be added for a fresher flavour. For a more substantial Salad, serve a larger portion rather than using the mixture as a canapé topping.Storage Advice
Transfer the prepared remoulade to an airtight container and refrigerate for up to 3 days. Stir before serving and add the topping to the canapé bases only shortly before serving so they remain crisp.Wine Advice
A crisp Sauvignon Blanc pairs well with the lemon, mustard, capers and fresh herbs. A dry Pinot Grigio is another fresh choice for these light canapés.Nutrition values
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About Celery Remoulade Canapé Topping
Celery Remoulade Canapé Topping is a fresh, creamy mixture of finely cut celeriac, capers, Dijon mustard, mayonnaise, lemon and parsley. Remoulade has strong associations with French cooking, and this simple version makes an excellent topping for small canapé bases. Its combination of creamy mayonnaise, sharp mustard, salty capers and fresh citrus gives plenty of flavour in a small portion.
Preparing the Celeriac
Celeriac has a firm texture, so cutting it finely is important. Thin matchsticks are easier to eat on a small canapé and allow the dressing to coat the vegetable evenly. A mandoline is useful for producing consistently thin pieces, although a sharp knife can also be used.
Once cut, combine the celeriac promptly with the lemon juice and remaining ingredients. The acidity adds freshness and helps prevent the cut vegetable from discolouring too quickly.
Making the Remoulade Dressing
Dijon mustard and mayonnaise create the creamy foundation of the dressing. Lemon zest and juice add acidity and fragrance, while roughly chopped capers contribute a salty, tangy flavour. Fresh parsley provides a final herbal note.
Because capers, mustard and mayonnaise can all contain salt, taste the finished mixture before adding any additional seasoning. Freshly ground black pepper may be all that is required.
Using It as a Canapé Topping
This mixture is particularly useful for an Amuse or Appetizer because it can be prepared before the canapé bases are assembled. Spoon small portions onto crisp bases and finish with chopped chives shortly before serving.
The creamy texture contrasts particularly well with crisp toast, potato or polenta bases. Avoid assembling the canapés too early because moisture from the remoulade can soften crisp bases.
Serving for Celebrations
Small canapés are useful for a Party, Birthday or festive gathering because they can be served without cutlery. Arrange the finished canapés on a platter and garnish them just before they go to the table.
The pale remoulade can also be paired with colourful toppings or garnishes when it forms part of a larger selection of appetisers.
Preparing Ahead
The prepared topping can be kept refrigerated in an airtight container for up to 3 days. This makes it convenient when several different Snack or canapé recipes need to be prepared for the same occasion.
Stir the mixture before using it because a little liquid can collect as it stands. If necessary, drain away excess moisture before spooning it onto crisp bases.
Food Safety
Keep the remoulade refrigerated because it contains mayonnaise and freshly prepared vegetables. Return unused topping to the refrigerator promptly and use clean utensils when serving. For current information about safe food preparation and refrigerated storage, consult the U.S. Food and Drug Administration food-safety information.
Celery Remoulade Canapé Topping is a versatile Basic recipe that combines crisp celeriac with a creamy, tangy dressing. Prepared ahead and spooned onto crisp bases just before serving, it provides an easy way to add a fresh vegetable option to a platter of canapés.