- For the salad
- 400 grams smoked trout
- 1 onion
- ½ Celery root
- 1 Tbsp butter
- 50 milliliters Vegetable broth
- 1 tart green Apple
- ½ bunch Chives
- For the dressing
- 100 milliliters Whipped cream
- 200 grams Sour cream
- 1 Tbsp lemon juice
- 1 generous pinch instant powdered Broth
- 1 tsp Horseradish cream
For the salad: Peel the celery root and cut into julienne strips. Heat butter in a saucepan. Add celery root and cook briefly, then add broth, season with with salt and a pinch of sugar, cover and simmer for 10-15 minutes until softened. Peel the onion, cut into small cubes and add to the pan and cook until softened.
Transfer celery root mixture to an ice-water bath and stir gently until cool, then drain. Flake the trout fillets into small pieces. Rinse the chives, shake dry and cut into thin slices. Peel the apple, cut into quarters, remove the core and grate. Mix with the celery root.
For the dressing: Whip the cream until stiff. Stir in the sour cream with the remaining ingredients until smooth. Add the fish and chives to celery root mixture and then fold in the dressing. Season with salt and pepper. Divide trout salad among plates and serve with crackers and lemon wedges.