Peppered Alaska salmon with rémoulade and pastis sauce recipe - Pascal Aussignac serves lightly cured and peppered Alaska salmon with a refreshing pastis sauce and textural celeriac and apple rémoulade. This peppered salmon recipe takes time to prepare, but each step is fairly straight-forward - so don't be put off!
This recipe from Pascal Aussignac elegant sweet and savoury canapé with an unusual presentation. This is an easy roquefort recipe to double or triple if you need to cater to a larger crowd. Check that you have enough long wooden spoons before you start.