Celeriac Remoulade With Trout Roe

1. 1

   Peel the celeriac, cut it into six sections, and grate them using a box grater or the grater attachment of a food processor- this will yield about 6 cups, loosely packed.

2. 2

   (Don't let the grated celeriac stand for too long or it will start to brown).

3. 3

   Combine with the yoghurt, mustard, lemon juice, garlic, and dill in a large salad bowl.

4. 4

   Season with salt and pepper and mix with a fork to blend.

5. 5

   Taste and adjust the seasoning.

6. 6

   Cover and refrigerate for at least 20 minutes, an hour if possible, or up to a day.

7. 7

   Remove from the fridge, stir, and divide the celeriac mixture among six plates (use cylindrical serving moulds if you have them) or transparent glasses.

8. 8

   Top with 1 tablespoon roe and garnish with the reserved dill fronds.

9. 9

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.