Smoked Trout with Apple and Celeriac Remoulade

Smoked Trout with Apple and Celeriac Remoulade

RR Spink Smoked Trout and Celeriac Remoulade served with homemade bread and lemonA gloriously easy cold smoked trout dish that effortlessly achieves rustic perfection – serve as a winter starter, or transform into hearty sandwiches for lunch!


  • 150g pack of RR. Spink & Sons Cold Smoked Trout
  • 2 free range egg yolks
  • 2 tsp Dijon mustard
  • 175ml of light olive oil
  • 1 tsp white wine vinegar
  • Pinch of salt
  • Squeeze of lemon juice
  • 100g celeriac, cut into matchsticks
  • 100g granny smith apple, cut into matchsticks
  • Small bunch of finely chopped flat parsley
  • To serve lemon wedges and fresh wholegrain bread

“Ideally, I serve this quick and easy remoulade and smoked trout with fresh, homemade bread – perfection.” – Scott Fraser, RR Spink & Sons chef


  1. Firstly make the mayonnaise. Mix the vinegar, egg yolks, salt and mustard together in a large bowl.
  2. Whisk until combined. Continue whisking and gradually pour in the olive oil in a steady stream.
  3. Finish the mayonnaise with a squeeze of lemon juice.
  4. Mix the apple, celeriac and mayonnaise together and finish with the flat leaf parsley.
  5. Arrange the smoked trout on four plates and place a spoonful of the remoulade on the side.
  6. Garnish with lemon wedges and toasted bread (a perhaps a wee dram!)

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