Smoked trout with celeriac remoulade and rye bread toasts
This delicate smoked trout fillets mixed with a beautiful crunchy celeriac remoulade accompanied with some rye bread toasts.
What you’ll need
- 1 pack of smoked trout fillets
- 1/2 medium celeriac
- 3 tbsp mayonnaise
- 1 tbsp horseradish
- juice of one lemon
- rye bread toast to serve
Let's Cook!
Step 1
Toast rye bread slices
Step 2
Grate the celeriac and combine in a bowl with the mayonnaise, horseradish, lemon juice and a good pinch of salt and pepper. Set aside for at least an hour or unto 24 before serving
Step 3
Divide the celeriac remoulade between the plates and serve alongside the smoked trout and rye toast
