Celeriac tartare with smoked trout

• small celeriac↗1
• 2 x 125g packs smoked trout

  flaked

• bag rocket↗100g g
• extra-virgin olive oil↗

  to drizzle

• mayonnaise↗6 tbsp tbsp
• small handful capers↗

  rinsed and chopped

• lemon juice↗2 tbsp tbsp
• cornichons↗2 tbsp tbsp

  finely chopped

• small handful parsley↗

  leaves, finely chopped

Step-by-step instructions

1. 1

   Combine all the ingredients for the tartare dressing with some salt and set aside.

2. 2

   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.