A favorite new appetizer for us this past year has been little rolls of smoked salmon stuffed with céleri rémoulade (grated celery root in a mustardy mayonnaise with cream). They're pretty and are a good finger food when having a glass or two of wine with guests.
The past couple of days we've done a little variation on the appetizer by making it into a full-blown first course. Instead of rolling the salmon around small amounts of céleri, we lay the slices over a larger portion of salad and serve it on a bed of lettuce, accompanied by a black olive or two, and sprinkled with a little dill.
Les années passent et les vignes repoussent
11 hours ago