A taste of paradise! Try out the Christmas recipe for Celeriac beetroot remoulade with smoked trout!

Published on December 09, 2022 22:18 PM by Dhinesh

Christmas Day starter!

It is delicious to have special ingredients and time spent preparing them, dressing the tree, and feasting on Christmas. Try out Celeriac beetroot remoulade with smoked trout as a starter for Christmas this year.

(Image Credits: rad.ish)

Celeriac beetroot remoulade with smoked trout can be prepared in 25 minutes. You can serve four as a starter.

Ingredients for Celeriac beetroot remoulade with smoked trout are

Celeriac beetroot remoulade with smoked trout stuffed with:

You can serve Celeriac beetroot remoulade with smoked trout butter or a vegan alternative at room temperature, 200g smoked trout, and Rye bread.

Cut the celery and beetroot into matchsticks. Please put it in a water bowl, squeeze half the lemon juice, and keep the rest for juice.
Whisk the crème Fraiche with olive oil, mustard, horseradish, and herbs. The dressing needs to be flavourful, so e generous with the seasoning and add more olive oil.
Butter the bread and make it sliced. Do this earlier and cover it with a tea towel to prevent the bread from drying.
Drain the vegetables, tip them in a tea towel, pat dry, and put them in a bowl before serving. Grate the apple into vegetables, toss with the dressing and stir in the capers.
Plate up piles of salad sprinkled with herbs, and slices of trout, seasoned with pepper and lemon juice with the buttered bread, and arrange neatly on a separate platter.