Semi-cooked salmon, roasted onions celery mousseline, white butter fish stock, fresh chives


In a verrine, you will find a nice celery mousseline with caramelized onions at the bottom a piece of fresh one side cooked salmon, topped with a creamy and fishy sauce.


Recipe for 12 Tapas

For the celery mousseline

500 Gr
750 Ml
750 Ml
1 Unit(s)
150 Ml
35% cooking cream
3 Sprig(s)

For the salmon

2 Piece(s)
Salmon steak
25 Ml
Canola oil

For the sauce

75 Gr
French shallot
1 Tbsp
Fish stock
125 Ml
White balsamic vinegar
125 Ml
White wine
250 Ml
35% cooking cream
8 Sprig(s)
  • Salt and pepper
  • Vegetable oil
Semi-cooked salmon, roasted onions celery mousseline, white butter fish stock, fresh chives

Preparation time: 30 min

Preheat your four at 425 °F

  • For the mise place

    Peel and dice the celery root.

    Peel and mince the onion, peel and chop the French shallots.

    Cut the butter in cubes.

    Cut the salmon in 3 cm cubes.

    Chop the chives.

  • For the celery mousseline

    In a pan, sear the onions with oil and butter until a nice coloration. Add the celery and cover it with half milk half water, cook it on a low heat until tender, season it.

    Pass it through a strainer, put it in the food processor and mix it until smooth, in case, use a little bit of the cooking juice.

    Add some butter and season it.

  • For the salmon

    In a non stick pan heat the oil, and put the seasoned salmon cubes, cook it until coloration on one side, remove it on a baking tray with parchment paper and finish in the oven for 3 minutes.

  • For the sauce

    In a pot, sweat the shallots with butter, deglaze with white wine, add the vinegar and let it reduce. Add the cream and the fish fumet and let it cook for a couple of minutes, fix the seasoning.

  • For the platting

    In a nice verrine put some mousseline at the bottom with a pastry bag, put the salmon on the top, some sauce and top it with the chives.

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