Celeriac tartare with smoked trout

10-30 minutes 4 servings 400 kcal or less autumnal recipe celeriac celeriac recipe celeriac remoulade dinner party recipe mains no cook recipe quick rocket seasonal recipe smoked fish salad starter recipe trout

N/A

Source

Ingredients

1 small celeriac

2 x 125g packs smoked trout , flaked

100g bag rocket

extra-virgin olive oil , to drizzle

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

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

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.