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Baked celeriac with smoked trout and caper salsa
Fruit and vegetables
1 medium
celeriac
, skin scrubbed but left on, cut in half lengthways
10g/¼oz
thyme
sprigs
20g/¾oz fresh
horseradish
, peeled and finely grated (use
horseradish
cream as an alternative)
2 tsp
lemon juice
1 tbsp finely chopped
parsley
1 tsp finely chopped
tarragon
Tins, packets and jars
20g/¾oz small
capers
(or regular
capers
, chopped)
Cooking ingredients
2 tbsp
olive oil
flaky sea salt and
black pepper
1½ tbsp
olive oil
Dairy, eggs and chilled
80g/2¾oz
crème fraîche
Meat, fish and poultry
150g/5½oz
smoked trout
or salmon, sliced into 3cm/1¼in strips
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