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Celeriac Remoulade With Trout Roe

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“Recipes by Clotilde Dusoulier, drawn from the book Chocolate & Zucchini”
READY IN:
30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

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.

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