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.

Serves 4

Ingredients

• 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

Method

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.  

Serve immediately.