Celeriac tartare with smoked trout

This is a twist on remoulade – served with flaked smoked fish and dressed leaves, it makes an easy starter

  • Prep:20 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 350
  • fat 30g
  • saturates 5g
  • carbs 5g
  • sugars 3g
  • fibre 6g
  • protein 16g
  • salt 2.45g


  • 1 small celeriac
  • 2 x 125g packs smoked trout, flaked
  • 100g bag rocket
  • extra-virgin olive oil, to drizzle
  • 6 tbsp mayonnaise
  • small handful capers, rinsed and chopped
  • 2 tbsp lemon juice
  • 2 tbsp cornichons, finely chopped
  • small handful parsley leaves, finely chopped


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

  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.

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