This is a great way to enjoy some of the best ingredients on offer over the winter season, and we like to champion the humble celeriac! This is a healthy dish, great protein from the hot smoked trout, perfectly complemented by this tangy, zesty dressing.
- 1 medium-sized celeriac
- 100g of walnuts
- 2 packs of RR. Spink & Sons Hot Smoked Trout
- 100g rocket
For the mustard dressing
- 1 tbsp grain mustard
- 1 tbsp cider vinegar
- 2 tsp runny honey
- salt and pepper
- 100ml orange juice
- 100ml olive oil
Pre-heat the oven to 180c.
Scrub the celeriac under cold water until clean. Cut the celeriac into 8 wedges and place onto a non-stick baking tray.
Drizzle with olive oil and season with salt and black pepper. Cook for 15-20 minutes until soft.
Meanwhile make the dressing by whisking together all of the ingredients until emulsified.
Place chunks of the hot smoked trout onto a large serving platter then place the celeriac alongside it.
Scatter over the walnuts and rocket then drizzle with the dressing.