Celeriac tartare with smoked trout

Celeriac tartare with smoked trout

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(3 ratings)

Prep: 20 mins


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: per serving

  • kcal350
  • fat30g
  • saturates5g
  • carbs5g
  • sugars3g
  • fibre6g
  • protein16g
  • salt2.45g
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  • 1 small celeriac



    The unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like…

  • 2 x 125g packs smoked trout, flaked



    Freshwater trout: 

    Farmed rainbow trout has pretty, spotty skin…

  • 100g bag rocket



    Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…

  • extra-virgin olive oil, to drizzle

For the tartare dressing

  • 6 tbsp mayonnaise
  • small handful capers, rinsed and chopped
    Capers in bowl



    Capers are the small flower buds of the Capparis shrub that grows in the Mediterranean. As they…

  • 2 tbsp lemon juice
  • 2 tbsp cornichons, finely chopped
  • small handful parsley leaves, finely chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…


  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.

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Comments, questions and tips

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14th Jan, 2014
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
19th Jan, 2013
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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