Filed Under: blend, north-american, Side, Under 20 Mins, Vegetables

Smoked Trout, Fennel and Celery Root Salad with Remoulade

Remoulade, a traditional French mayonnaise-based sauce, is an excellent match with fish.

April 8th, 2012

Food Styling by Sue Henderson
Prop Styling by Jane Hardin

Prep Time
30 minutes
Cook Time
20 minutes
  • 1 small red onion, thinly sliced
  • 3 Cups julienned celery root
  • 1 medium fennel bulb, thinly sliced
  • 1 Granny Smith apple, cut into matchsticks
  • 4 smoked trout, skin removed, broken into 1-inch pieces
  • 1 bunch watercress
  • 1 egg yolk
  • 1/2 teaspoons kosher salt
  • 2 tablespoons lemon juice
  • 2 tablespoons grainy mustard
  • 3/4 Cups grapeseed oil
  • 1/4 Cups capers, rinsed & chopped
  • 1 tablespoon shallots, finely minced
  • 3 tablespoons chopped gherkins
  • 1 tablespoon chopped Italian parsley
  • 11 tablespoon chopped chives
  • 1 tablespoon tarragon, finely chopped
  • 1 tablespoon chervil
  1. Make the remoulade: Combine egg yolk, salt, lemon juice and grainy mustard in food processor.

  2. With processor running, slowly pour grapeseed oil in a thin, steady stream. Transfer to a medium bowl.

  3. Add remaining ingredients.

  4. Stir to combine. Refrigerate until needed.

  5. Cover red onion in water to soak.

  6. Toss celery root, fennel and apple together in a large bowl.

  7. Drain the onion and toss with salad.

  8. Add remoulade, toss to evenly coat and season with salt and pepper.

  9. Arrange a bed of watercress on each plate, top with salad and garnish with smoked trout and chive oil.

Nutrients Per Serving

Salad: 576 calories, 5.2 g protein, 57.1 g fat, 14.8 g carbs, 3 g fibre. Good source vitamins C, B6 and B12.

Smoked Trout, Fennel and Celery Root Salad with Remoulade
Photography by Colin Faulker

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