The Kookaburra River Queens are an icon on the Brisbane River and new chef Matt Dickson serves up a sumptuous menu. Here’s a smoked salmon party starter for you to try…
- 150g Tasmanian smoked salmon
- 1 loaf rye bread
- Micro herbs to garnish
- Apple & Celeriac Remoulade
- Lemon juice
- 2 celeriac, trimmed and peeled
- 3 apples, peeled and finely grated
- 2 tablespoons capers, chopped
- 5 cornichons, chopped
- 2 tblspns finely chopped parsley
- 2 egg yolks
- 1 ripe avocado roughly chopped
- 1 tblspn champagne vinegar or lemon juice
- 1 tblspn Dijon mustard
- 150ml light olive oil
Place 1 litre cold water in a large bowl with lemon juice, add grated celeriac to acidulated water. Bring a saucepan of water to the boil, drop in celeriac, leave for 1 minute, drain and cool. Place celeriac, apple, capers, cornichons, chopped parsley, and a little avocadomayonnaise (below) in a large bowl and mix together well, season to taste.
Place egg yolks, avocado, lemon juice or champagne vinegar and mustard in a food processor, whilst running slowly add oil in a thin steady stream until mayonnaise has thickened, season and, if necessary, thin with warm water.
Slice rye bread removing crusts, cut into small rectangles, spoon a little avocado mayonnaise onto each rye bread, place smoked salmon onto one end of each rectangle and place apple and celeriac remoulade onto remaining ends of ryebread, place herbs on top of each portion.