Celery remoulade with smoked trout

Name: celery remoulade with smoked trout
Cook time: 15 min
Total time: 45 min
Yield: 10
Cuisine: Dutch
Ingredients: 1 egg split; 1 el mustard spicy; 1 el White wine vinegar; 150 ml sunflower oil; 0,25 celeriac peeled; 0,5 lemon pressed; 0,5 tray flat leaf parsley (a 20 g), leaves finely chopped; 1 smoked trout fillet (125 g), in 10 pieces

A tasty Dutch recipe. The snack contains the following ingredients: fish, egg (split), mustard (spicy), white wine vinegar, sunflower oil, celeriac (peeled), lemon (squeezed), flat parsley ((a 20 g), leaves chopped), smoked trout fillet (( 125 g) and in 10 pieces).

Ingredients

Kitchen Stuff

(amuse) spoons, food processor

Directions

Mix the egg yolk, mustard and vinegar in the food processor to a smooth mixture. Pour the oil slowly during mixing; first drop by drop, then in a trickle. Season with salt and pepper.
Cut the celeriac into as fine as possible strips (julienne). Mix in a bowl with the mayonnaise, lemon juice and parsley. Cover and put in the refrigerator for 30 minutes. Divide the remoulade over the 10 spoons, place a piece of trout fillet and serve immediately.