Saumon Fumé

2 Servings


Saumon Fumé


  • Place salmon onto a flat serving plate

  • Place the remoulade to one side

  • Sprinkle the crispy capers over the top and if desired add a drizzle of your best EVO oil and a couple of winds of fresh black pepper.

  • Place the baguette wafers and lemon cheek on the side

How to make


  • Cold smoked salmon

  • Celeriac remoulade

  • Crispy capers

  • Baguette wafers

  • Lemon cheek