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Ingredients
- 1 celeriac
- 1/2 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp chopped parsley
- a pinch of flake salt
- a few turns of freshly ground black pepper
- 1 smoked rainbow trout, skin and bones removed
- 2 cups baby rocket, trimmed
- a drizzle of extra virgin olive oil
Method
Peel and finely slice celeriac, then shred slices into fine strips and place in a mixing bowl.
Add mayonnaise, mustard, parsley, salt and pepper and mix well.
Flake rainbow trout into large flakes and arrange on serving plates with small piles of celeriac rémoulade.
Scatter over the rocket leaves and drizzle with olive oil.
