Baked Celeriac with Smoked Trout and Caper Salsa

Scrubbed celeriac is foil-baked until soft, then served with horseradish cream, smoked trout, and a fresh herb salsa.

Healthy Seafood Appetiser Celeriac Smoked Trout

Estimated Nutrition

Calories

355.1

kcal / serving

1420.4 kcal total

Carbs

11.1g

per serving

44.2 g total

Fat

30.3g

per serving

121.2 g total

Protein

10.7g

per serving

42.6 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Crème Fraîche

Fruits

Lemon Juice

about 2 tsp

NutsSeeds

Thyme

sprigs

pinch

Sea Salt

flaky

pinch

Black Pepper

tbsp

Parsley

finely chopped

tsp

Tarragon

finely chopped

OilsFats

Olive Oil

split for baking

22.5

Olive Oil

for the salsa

Seafood

150

Smoked Trout

sliced into 3cm strips

150

Smoked Salmon

alternative to trout

Vegetables

piece

Celeriac

medium, skin scrubbed but left on, cut in half lengthways

Horseradish

fresh, peeled and finely grated

Caper

small or regular chopped

Method

Unwrap the celeriac and let it rest for 30 minutes at room temperature.

Mix the crème fraîche, grated horseradish, salt, and pepper, then chill.

Preheat the oven to 180°C.

Place each celeriac half on a piece of foil and drizzle each with 15ml of oil, thyme, salt, and pepper.

Seal the foil and bake for 60 minutes until the vegetable is soft.

Combine the capers, parsley, tarragon, and 22.5ml of olive oil to create the salsa.

Cut each celeriac half into four 5cm wide wedges.

Top wedges with horseradish cream, trout strips, salsa, and lemon juice.