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Recipe Tags:

Food

Recipe Instructions:

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.