Celeriac Remoulade With Trout Roe

Submitted by hectorthebat

"Recipes by Clotilde Dusoulier, drawn from the book Chocolate & Zucchini"

 

• Ready In: 30mins
• Ingredients: 9
• Serves: 6

ingredients

• 1 1⁄2 lbs celeriac
• 3⁄4 cup Greek yogurt
• 2 tablespoons Dijon mustard
• 1 teaspoon lemon juice
• 1 garlic clove
• 2 tablespoons dill
• salt
• pepper
• 6 tablespoons trout, roe

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.