Celeriac Tartare With Smoked Trout

This is a twist on remoulade - served with flaked smoked fish and dressed leaves, it makes an easy starter

• Cooking Time Prep 20 mins
  
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  350

• Protein

  16g

• Carbs

  5g

• Fat

  30g

• Saturates

  5g

• Fibre

  6g

• Sugar

  3g

• Salt

  2.45g

Ingredients

• 1 small celeriac
• 2 x 125g packs smoked trout, flaked
• 100g bag rocket
• extra-virgin olive oil, to drizzle
• For the tartare dressing
• 6 tbsp mayonnaise
• small handful capers, rinsed and chopped
• 2 tbsp lemon juice
• 2 tbsp cornichons, finely chopped
• small handful parsley leaves, finely chopped

Directions

1. Combine all the ingredients for the tartare dressing with some salt and set aside.
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.

Categories: Courses, Dinner Party, Fish, Vegetables