Trout Salad

Ingredients

• 400 g smoked trout fillet
• 1 onion
• 0.5 celery root
• Salt
• sugar
• 1 tbsp butter
• 50 ml Vegetable broth
• 1 green apple (slightly tart)
• 0.5 bunch Chives
• 100 ml whipping cream
• 200 g Sour Cream
• 1 tbsp Lemon Juice
• 1 tsp seasoned broth
• Salt
• Pepper
• 1 tsp horseradish
• various crackers
• 4 lemon slices

Instructions

1. 1.

   Peel the celery root generously and cut into fine julienne strips (3 cm long). Sauté in butter, pour in broth, lightly salt, add a pinch of sugar, and simmer covered over medium heat for about 10-15 minutes until tender. Dice the onion finely and add.

2. 2.

   When the vegetables are soft, transfer to a bowl, place in an ice water bath, and cool slightly with gentle stirring! Tear the trout fillets apart. Pour the celery into a colander and drain. Wash the chives, dry, and cut into ribbons. Peel the apple, quarter it, remove the core, grate, and mix into the cooled, drained celery.

3. 3.

   Whip the cream until stiff peaks form. Mix the sour cream with the remaining ingredients, then fold in the trout and chives. Combine everything with the whipped cream, season with salt and pepper. Spoon the dressing into small bowls and serve with crackers and lemon slices.