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Celeriac tartare with smoked trout

  • 1 small celeriac Celeriac sell-air-e-akThe unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like…
  • 2 x 125g packs smoked trout, flaked Trout trowtFreshwater trout: Farmed rainbow trout has pretty, spotty skin…
  • 100g bag rocket Rocket roh-ketRocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…
  • extra-virgin olive oil, to drizzle
  • 6 tbsp mayonnaise
  • small handful capers, rinsed and chopped Capers kay-perCapers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…
  • 2 tbsp lemon juice
  • 2 tbsp cornichons, finely chopped
  • small handful parsley leaves, finely chopped Parsley par-sleeOne of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
  • 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.