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Celeriac cakes with hot smoked trout & dill mustard sauce
- 400g celeriac , peeled and grated
- 1 onion , grated
- 1 small egg
- 2 tbsp flour
- 1 tbsp Dijon mustard
- 1 tbsp golden caster sugar
- dill , chopped to make 1 tbsp
- 1 tbsp cider vinegar
- vegetable oil
- 150g hot smoked trout
Directions:View on BBC Good Food
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