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DESERTBORN54
Celery remoulade with smoked trout
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).
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Ingredients
Directions
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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.
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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.
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Nutrition
165Calories
Sodium9% DV215mg
Fat25% DV16g
Protein6% DV3g
Carbs0% DV1g
Fiber16% DV4g
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