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Celeriac tartare with smoked trout
- 1 small celeriac
- 2 x 125g packs smoked trout , flaked
- 100g bag rocket
- extra-virgin olive oil , to drizzle
- 6 tbsp mayonnaise
- small handful capers , rinsed and chopped
- 2 tbsp lemon juice
- 2 tbsp cornichons , finely chopped
- small handful parsley leaves, finely chopped
Directions:View on BBC Good Food
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