Smoked trout with celeriac remoulade and rye bread toasts

Cook: 25 minutes
This delicate smoked trout fillets mixed with a beautiful crunchy celeriac remoulade accompanied with some rye bread toasts.

Smoked trout with celeriac remoulade and rye bread toasts

Smoked trout with celeriac remoulade, what a a lovely way to mix smoked trout and celeriac for a very special Sunday brunch.

Ingredients

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

Cooking steps

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

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

Buy the fish used in this recipe
Smoked trout fillets 180g From  £10.60 Go to product

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