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

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