Celeriac rémoulade, smoked rainbow trout and rocket salad

Name: Celeriac rémoulade, smoked rainbow trout and rocket salad
Cook time: 30 min
Ingredients: 1 celeriac; 1/2 cup mayonnaise; 1 tbsp Dijon mustard; 1 tbsp chopped parsley; a pinch of flake salt; a few turns of freshly ground black pepper; 1 smoked rainbow trout, skin and bones removed; 2 cups baby rocket, trimmed; a drizzle of extra virgin olive oil

Justin North

February 27, 2012

Celeriac remoulade, smoked rainbow trout and rocket salad.Jennifer Soo

easyTime:< 30 mins

A wonderful use of celeriac, contrasting nicely with smoked fish.

Ingredients

1 celeriac
1/2 cup mayonnaise
1 tbsp Dijon mustard
1 tbsp chopped parsley
a pinch of flake salt
a few turns of freshly ground black pepper
1 smoked rainbow trout, skin and bones removed
2 cups baby rocket, trimmed
a drizzle of extra virgin olive oil

Method

Peel and finely slice celeriac, then shred slices into fine strips and place in a mixing bowl.
Add mayonnaise, mustard, parsley, salt and pepper and mix well.
Flake rainbow trout into large flakes and arrange on serving plates with small piles of celeriac rémoulade.
Scatter over the rocket leaves and drizzle with olive oil.

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