60min 4 ppl
Surimi Remoulade
29 minutes
4 people
Easy≤30 min & ≤6 steps
29 min · 6 steps
Easy: ≤30 min and ≤6 steps
390 kcalper person
Protein 11g
Carbs 8g
Fats 34g
About this dish
Inspired by the classic French céleri rémoulade, this version builds depth by making the sauce from scratch with real tarragon, cornichon brine and Dijon, then letting the surimi rest in the dressing long enough for the flavours to fully marry. The surimi itself is pre-cooked; the mayonnaise base is made with raw egg yolk, so use pasteurised eggs or a good shop-bought mayonnaise if you prefer.
Allergy Info
Eggs, Sulphites, Mustard, Fish, Crustaceans
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Fresh flat-leaf parsleyfinely chopped3 tbsp
- Fresh tarragon leavesfinely chopped1 tbsp
- Spring onionsfinely sliced2 pieces
- Little gem lettuce leavesto serve4 leaves
Fish & Seafood
- Surimi sticks (crab sticks)pre-cooked, pulled into thin shreds by hand400 g
Dairy & Eggs
- Large egg yolksat room temperature; use pasteurised eggs, or substitute a good shop-bought mayonnaise, since this base is not cooked2 yolks
Tins & Jars
- Cornichonsfinely sliced into rounds6 pieces
- Capersdrained and roughly chopped2 tbsp
Dried Goods
- Caster sugar1 tsp
Spices & Seasonings
- Smoked paprika0.5 tsp
- Salt and white pepper1 to taste
Oils & Condiments
- Dijon mustard1 tbsp
- Wholegrain mustard1 tsp
- Sunflower oil200 ml
- White Wine Vinegar1 tbsp
- Cornichon brinefrom the jar1 tbsp
- Lemon juicefreshly squeezed1 tsp
Utensils
- Medium mixing bowl
- Whisk
Method
1
Pull the surimi sticks apart by hand into thin, irregular shreds roughly 5–6 cm long and place in a large mixing bowl. Finely slice the cornichons, chop the capers, chop the parsley and tarragon, and slice the spring onions. Set everything aside.
Approx. 10 minutes
2
Place the egg yolks, Dijon mustard, and wholegrain mustard in a medium bowl and whisk together until combined. Add the sunflower oil in an extremely thin, steady stream, whisking constantly, until the mixture emulsifies into a thick mayonnaise. This mayonnaise base uses raw egg yolk, so use pasteurised eggs, or substitute a good shop-bought mayonnaise, if you prefer.
Approx. 8 minutes
3
Whisk the white wine vinegar, cornichon brine, lemon juice, and sugar into the mayonnaise until smooth and glossy. Season generously with salt, white pepper, and the smoked paprika.
Approx. 3 minutes
4
Add the shredded surimi, sliced cornichons, capers, parsley, tarragon, and spring onions to the bowl with the rémoulade. Fold gently until everything is evenly coated.
Approx. 3 minutes
5
Cover the bowl with cling film and refrigerate for at least 1 hour, or up to 4 hours, to allow the flavours to develop and the surimi to absorb the dressing.
Approx. 2 minutes
6
Taste and adjust seasoning with salt, lemon juice, or a pinch more smoked paprika. Serve spooned into little gem lettuce leaves, chilled.
Approx. 3 minutes
