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Celeriac tartare with smoked trout

Celeriac tartare with smoked trout

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  • Preparation and cooking time
    • Prep:
  • Easy
  • Serves 4

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

Nutrition: per serving
NutrientUnit
kcal350
fat30g
saturates5g
carbs5g
sugars3g
fibre6g
protein16g
salt2.45g
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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

Method

  • 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.

Recipe from Good Food magazine, November 2010

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Overall rating

A star rating of 5 out of 5.3 ratings
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