Christmas recipe by Thomasina Miers for celeriac remoulade with smoked trout | The new flexitarian
I love the sweetness of Christmas: the special ingredients, the time spent preparing them, dressing the tree and the table, and perhaps feasting a little too much on all these delicious things. One of them, at my place, is this excellent Christmas entrée: fresh, light and beautifully colored.
Remoulade of celeriac with smoked troutThe vinaigrette and the vegetables can be prepared in advance and mixed just before serving.
Prepare 25 minFor 4 people as a starter
½ medium celeriac (about 300g), peeled150g beetroot, peeled1 small appleJuice and zest of 1 lemon
For the vinaigrette200g whole cream1-2 tbsp 2 tbsp extra virgin olive oil 2 tsp dijon mustard 2 tsp horseradish or English mustard A small handful of sweet herbs (e.g. dill, parsley or chervil), leaves picked and finely chopped 1 tbsp capers, drained and finely chopped Zest of 1 orange
To serveButter, or vegan alternative, at room temperature200g smoked troutRye or sourdough bread
Use a julienne peeler or a sharp knife to cut the celeriac and beets into matchsticks. Put them in a bowl with enough water just to cover and squeeze half the lemon juice; save the rest of the juice and the zest for the vinaigrette.
Whip the fresh cream with the olive oil, mustard, horseradish and herbs. Grate the zest of an orange and half a lemon and season to taste. The dressing should make a tasty and beautifully fiery contrast to the root vegetables and smoked fish, so be generous with the seasoning and add more olive oil if you think it can handle it.
Butter the bread and slice it as thinly as you dare (it's easier to butter the cut end of the bread before slicing). You can do this in advance and cover with a damp tea towel to prevent the bread from drying out.
Just before serving, drain the vegetables, flip them over a tea towel, wipe and put in a bowl. Coarsely grate the apple into the vegetables, toss with the vinaigrette, then stir in the capers. Taste one last time, preferably with a small piece of salt trout, to check the seasoning properly. of trout, all seasoned with pepper and lemon juice, with the buttered bread neatly laid out on the side, or put each component on a separate platter for people to help themselves.
To make this vegan, serve with a small crispy rösti made with the other half of the celeriac, instead of the trout, and omit the creme fraiche and dress with more olive oil.< /p>Fiona Beckett drinks fit
Under £10Shhh… It's Riesling 2021 £6.25 co-op, 11.5%. Relatively dry for a Moselle Riesling, with a nice touch of sweetness. Perfect for this kind of dish.
Over £10Kerner Kellerei Kurtatasch Alto Adige 2021 £17.75 (or £15.75 per case of six) Haynes Hanson & Clark , 13.5%. Gorgeous fresh alpine white with an intoxicating smoky character (kerner is the varietal).
I love the sweetness of Christmas: the special ingredients, the time spent preparing them, dressing the tree and the table, and perhaps feasting a little too much on all these delicious things. One of them, at my place, is this excellent Christmas entrée: fresh, light and beautifully colored.
Remoulade of celeriac with smoked troutThe vinaigrette and the vegetables can be prepared in advance and mixed just before serving.
Prepare 25 minFor 4 people as a starter
½ medium celeriac (about 300g), peeled150g beetroot, peeled1 small appleJuice and zest of 1 lemon
For the vinaigrette200g whole cream1-2 tbsp 2 tbsp extra virgin olive oil 2 tsp dijon mustard 2 tsp horseradish or English mustard A small handful of sweet herbs (e.g. dill, parsley or chervil), leaves picked and finely chopped 1 tbsp capers, drained and finely chopped Zest of 1 orange
To serveButter, or vegan alternative, at room temperature200g smoked troutRye or sourdough bread
Use a julienne peeler or a sharp knife to cut the celeriac and beets into matchsticks. Put them in a bowl with enough water just to cover and squeeze half the lemon juice; save the rest of the juice and the zest for the vinaigrette.
Whip the fresh cream with the olive oil, mustard, horseradish and herbs. Grate the zest of an orange and half a lemon and season to taste. The dressing should make a tasty and beautifully fiery contrast to the root vegetables and smoked fish, so be generous with the seasoning and add more olive oil if you think it can handle it.
Butter the bread and slice it as thinly as you dare (it's easier to butter the cut end of the bread before slicing). You can do this in advance and cover with a damp tea towel to prevent the bread from drying out.
Just before serving, drain the vegetables, flip them over a tea towel, wipe and put in a bowl. Coarsely grate the apple into the vegetables, toss with the vinaigrette, then stir in the capers. Taste one last time, preferably with a small piece of salt trout, to check the seasoning properly. of trout, all seasoned with pepper and lemon juice, with the buttered bread neatly laid out on the side, or put each component on a separate platter for people to help themselves.
To make this vegan, serve with a small crispy rösti made with the other half of the celeriac, instead of the trout, and omit the creme fraiche and dress with more olive oil.< /p>Fiona Beckett drinks fit
Under £10Shhh… It's Riesling 2021 £6.25 co-op, 11.5%. Relatively dry for a Moselle Riesling, with a nice touch of sweetness. Perfect for this kind of dish.
Over £10Kerner Kellerei Kurtatasch Alto Adige 2021 £17.75 (or £15.75 per case of six) Haynes Hanson & Clark , 13.5%. Gorgeous fresh alpine white with an intoxicating smoky character (kerner is the varietal).
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