Celeriac Remoulade With Trout Roe |
|
 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
Recipes by Clotilde Dusoulier, drawn from the book Chocolate & Zucchini Ingredients:
1 1/2 lbs celeriac |
3/4 cup greek yogurt |
2 tablespoons dijon mustard |
1 teaspoon lemon juice |
1 garlic clove |
2 tablespoons dill |
salt |
pepper |
6 tablespoons trout, roe |
Directions:
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. (Don't let the grated celeriac stand for too long or it will start to brown). Combine with the yoghurt, mustard, lemon juice, garlic, and dill in a large salad bowl. Season with salt and pepper and mix with a fork to blend. Taste and adjust the seasoning. Cover and refrigerate for at least 20 minutes, an hour if possible, or up to a day.
2. Remove from the fridge, stir, and divide the celeriac mixture among six plates (use cylindrical serving moulds if you have them) or transparent glasses. Top with 1 tablespoon roe and garnish with the reserved dill fronds. Serve immediately.
|
|