Smoked Trout, Celeriac & Watercress Salad

Smoked Trout, Celeriac & Watercress Salad

An Original Recipe by Not Quite Nigella

Serves 4 for lunch

• 250g/1.2 lb celeriac (about 1/4 a small celeriac or 1/2 a large one)

• 1-2 lemons

• 2 tablespoons mayonnaise

• 1 tablespoon low fat cream

• 1 tablespoon mustard

• 1 tablespoon chopped parsley

• salt to taste

• 4 eggs (use older eggs as they are easier to peel)

• 1 red onion

• 1/2 cup rice wine vinegar

• 1/4 cup white sugar

• 1 smoked trout

• 1 bunch watercress

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Step 1 - Firstly make the celeriac remoulade. Peel the celeriac with a vegetable peeler and then slice or grate into thin matchstick thin pieces. Rub the sides with lemon juice to prevent the celeriac browning and toss in the lemon juice to prevent it browning. Toss with the mayonnaise, cream, mustard and parsley and season with a little salt. Set aside to soften for about 30 minutes-this is best done on the day although I've had this after it has been made the night before and it is still fine.

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Step 2 - Boil the eggs for about 5 minutes and run under cold water. Set aside to cool and you can do this ahead of time too and peel when ready.

Step 3 - Slice the red onion thinly and place in a bowl with the rice wine vinegar and sugar. Allow to sit for at least 10 minutes (you can do this a few hours before).

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Step 4 - On the day you want to serve this, place the watercress in four bowls.  Remove the skin from the trout and remove the backbone by taking the head and backbone and removing it in one piece. Flake the trout into bite sized pieces. To the plates, add the celeriac remoulade in the centre and the red onion pickle around it and then the smoked trout. Don't throw out the pickling juice, divide this among the bowls and drizzle on top of the celeriac. Place quartered eggs on top and grind some black pepper on top.

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