Ingredients
300 g celeriac
1 lemon
8 radishes
2 tablespoons fine mustard (e.g. Dijon)
2 tablespoons grainy mustard
2 teaspoons capers
8 gherkins
1 whole smoked trout
60 g butter
salt, white pepper (e.g. Muntok Blanc )
preparation
Peel the celery and remove the gnarled, bristly parts. Cut the bulb into large pieces and then grate into julienne strips. Squeeze the lemon and immediately bathe the celery shavings in it so that they don't turn dark.
Clean the radishes and cut them into thin slices and add them to the celery. Add both types of mustard, the capers, a little salt and the finely ground white pepper to the mixture. Cut the gherkins into thin slices and add them.
Peel the skin off the trout and discard. Tear the meat into large, thick pieces and place in the bowl. Mix all the ingredients gently. Place the mixture in a clean bowl or jar and smooth the surface. Melt the butter and pour over the celery salad. Alternatively, you can use olive oil. Leave in the fridge overnight.