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Celeriac tartare with smoked trout
Serves 4
Easy
Prep:
This is a twist on remoulade - served with flaked smoked fish and dressed leaves, it makes an easy starter
Skip to ingredients
- 1 small celeriac
- 2 x 125g packs smoked troutflaked
- 100g bag rocket
- extra-virgin olive oilto drizzle
For the tartare dressing
- 6 tbsp mayonnaise
- small handful capersrinsed and chopped
- 2 tbsp lemon juice
- 2 tbsp cornichonsfinely chopped
- small handful parsleyleaves, finely chopped
Nutrition: per serving
- kcal350
- fat30g
- saturates5g
- carbs5g
- sugars3g
- fibre6g
- protein16g
- salt2.45g
Method
step 1
Combine all the ingredients for the tartare dressing with some salt and set aside.
step 2
Peel the celeriac and, either finely slice it, then cut into matchsticks, or simply grate it coarsely. Mix the celeriac into the dressing until combined. Place piles of smoked trout, celeriac and rocket onto serving plates and drizzle everything with olive oil.
