Celeriac tartare with smoked trout
This is a twist on remoulade - served with flaked smoked fish and dressed leaves, it makes an easy starter
- Prep: 20 mins
- Serves 4
- Easy
Ingredients
- 1 small celeriac
- 2 x 125g packs smoked trout, flaked
- 100g bag rocket
- extra-virgin olive oil, to drizzle
- 6 tbsp mayonnaise
- small handful capers, rinsed and chopped
- 2 tbsp lemon juice
- 2 tbsp cornichons, finely chopped
- small handful parsley leaves, finely chopped
Method
-
Combine all the ingredients for the
tartare dressing with some salt and set
aside.
-
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.
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