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Trout,
Celeriac and Apple Salad with Cumin Cream
Serves
4
20 minutes to prepare
For
the dressing;
125ml (4floz) double cream
50ml (2floz) olive oil
salt and ground black pepper
pinch of sugar
2 tbsp lemon juice
1 tbsp cumin
¼
celeriac bulb, about 225g (8oz) total weight
2 apples
2 tbsp lemon juice
200g (7oz) hot smoked trout
4 spring onions, finely chopped
bag of baby salad leaves
lime wedges to garnish
hot buttered toast to accompany
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Trout,
Celeriac and Apple Salad with Cumin Cream
This
can be served as an unusual starter or as a lunchtime snack.
If you need to prepare ahead of time, the celeriac and apple
will keep their colour if tossed in a little lemon juice. The
celeriac has a wonderful flavour but needs to be sliced as fine
as you can get it. Use a food processor with a slicing attachment
or mandolin if preferred.
1.
Combine all the dressing ingredients and cover and set aside.
Cut away the outer skin of the celeriac and slice into thin
discs, then into thin strips. Do the same with the apples, leave
covered, with a little lemon juice squeezed over, to prevent
discolouration.
2. Break the trout fillets into rough flakes and combine with
the celeriac and apple. Toss with the dressing and spring onions.
3. To serve as a starter; arrange a heaped tablespoon of trout
mixture into the centre of each plate and surround with salad
leaves. Garnish with lemon wedges and accompany with hot toast.
Recipes
