Celeriac tartare with smoked trout

Celeriac tartare with smoked trout

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Cooking time

Prep: 20 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Nutrition info

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

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Method

  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.

Recipe from Good Food magazine, November 2010

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Comments

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cmddavies's picture

I swapped out trout for salmon added a bit of extra lemon juice and it was delicious. Would make a great starter for dinner party

hedgehog33's picture
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Lovely recipe. I served it as a light dinner, with some ciabatta on the side to mop up the sauce. Celeriac remoulade is one of my favourite things to eat and this is a great variation.

I think I'll try it with smoked mackerel next time as it's my favourite smoked fish.

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