Celeriac tartare with smoked trout
- Preparation and cooking time
- Serves 4
This is a twist on remoulade - served with flaked smoked fish and dressed leaves, it makes an easy starter
For the tartare dressing
- 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.