Chef Big DA high-protein, keto-friendly lunch featuring cold-smoked salmon tossed in a tangy, peppery Alabama-style white sauce, served over a crisp jicama and kohlrabi remoulade.
In a small stainless steel bowl, whisk together the mayonnaise, apple cider vinegar, horseradish, mustard, and coarse black pepper until a stable emulsion is formed. Set aside to let the flavors marry.
Julienne the jicama and kohlrabi into matchsticks of uniform thickness to ensure consistent texture and mouthfeel.
In a separate chilled bowl, fold the heavy cream and lemon juice into the julienned vegetables. Season with a pinch of sea salt. This is your base remoulade.
Gently flake the cold-smoked salmon into 1-inch pieces, being careful not to compromise the structural integrity of the fish.
Toss the salmon lightly in 3 tablespoons of the Alabama white sauce until just coated. Over-saucing is a culinary sin; we want nuance, not a swamp.
Use a silicone spatula to avoid breaking the salmon flakes.
Plate the jicama-kohlrabi remoulade in a tight circle using a ring mold for maximum aesthetic impact. Top with the sauced salmon and garnish with snipped chives.
The key here is the emulsion. If your 'Bama sauce breaks, you've lost the Michelin star moment. Keep the heat low and the whisk moving. For the keto crowd, the jicama provides that essential crunch without the glycemic spike of a traditional slaw. Inspired by the precision of a French mother sauce met with the grit of a Decatur pit.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.