Canapé: Salmon Maison (Ravigote) overtop Rösti Wisps
- Chelsea Ho
- May 23, 2020
- 2 min read
Salmon maison isn't actually a thing – this recipe switches out the 'Crab' in Crab Maison for pink fish instead. Crabmeat maison is a popular appetiser at a restaurant called Galatoire's in New Orleans, and in most other places it's also known as crabmeat ravigote. And Ravigote is basically a mayonnaise and mustard-based dressing that's given a touch of white wine vinegar. Here, we combine two simple recipes, the maison (or ravigote) with rösti. Together, you now have yourself fancy-looking canapés you can serve at your next dinner party.
For 8 canapés
INGREDIENTS:
Salmon Maison
1 salmon loin, preferably even in thickness
A few sprigs of parsley (about a handful)
A splash of white wine vinegar (about 2 tablespoons)
2 tablespoons of extra virgin olive oil
6 tablespoons of mayonnaise
1 tablespoon of dijon or wholegrain mustard
1 teaspoon of freshly ground white pepper
1/2 teaspoon of freshly ground black pepper
1 teaspoon of himalayan pink salt
1 sprig of spring onions/scallions/chives, chopped finely
1 tablespoon of olive oil
Lemon juice from 2 slices of lemon
Lemon zest (optional)
Rösti
1 large russet potato, peeled
1 tablespoon of melted butter
A teaspoon of freshly ground black pepper
3 tablespoons of canola/vegetable oil
METHOD:
Grate potato using a fine grater. Or, use a mandolin slicer then cut into ultra thin strips with your knife. Immediately soak in cold water.
Pat the angel-hair-like potato with kitchen towels or a tea towel until completely dry, then pour in melted butter and mix in black pepper.
In a non-stick pan on medium heat, pour in canola/vegetable oil. Using a fork and spatula, scoop out about an 1.5 tablespoons worth of potato (divide into 8 portions) and place it in the pan. Make sure to weave the potato angel-hair together so it does not fall apart. Using the spatula, clean up the edges to form a circular potato pancake. Repeat until all 8 potato circles are cooked. Leave to cool on a rack or paper towel.
Season the salmon loin with black pepper and 1/2 teaspoon of salt. On a non-stick pan on medium heat, pour in olive oil.
Using your hands or a spatula, place the salmon skin-side down onto the pan and hold it there for about 20 seconds to ensure the skin does not shrink. Flip after 2 minutes and cook until the other side is slightly crisp (around 3 minutes).
Cut the salmon into half. For one half, remove the skin by using a steak/fish knife and gently slice just under the skin in an upward motion. The skin should come off easily. Using a fork, flake this half of the salmon and place into a bowl.
For the other half of the salmon, cut into 8 equal squares.
To make the maison/ravigote dressing, mix the mayonnaise, mustard, white wine vinegar, lemon juice, extra virgin olive oil, white pepper and the remaining 1/2 teaspoon of salt into a bowl.
Chop half the sprigs of parsley and add them along with the spring onions into the dressing.
Finally, carefully mix the dressing with the salmon flakes.
Assembly
On each potato rösti circle, scoop an appropriate amount of salmon maison with a teaspoon and smooth the top. Then, place a salmon square on top of the salmon maison. To finish, garnish with parsley and lemon zest, or even a few drops of lemon juice.
Chelsea Ho
The Ordinary Gourmet
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