Pingbull Prod Sites > New Scandinavian Cooking > Recipes by chef > Other chefs > Smoked Trout Mille Feuille with Pear, Celeriac and Cucumber
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  • Smoked Trout Mille Feuille with Pear, Celeriac and Cucumber
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    A delicious and beautiful multi-colored starter with smoked trout that is incredibly easy to make. Can equally well be made with smoked salmon.
    By Tellus Works

    Smoked Trout Mille Feuille with Pear, Celeriac and Cucumber

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    Servings: 4
    Difficulty: 1/5

    PREPARATION:

    • 1

      Using a mandolin or a sharp knife, slice trout, pear, celeriac and cucumber into thin, long slices. Arrange in layers on lefse or wheat tortilla.

    • 2

      Sprinkle with grated horseradish. Fold into a firm roll and cut in 1 –inch slices. Garnish with trout or salmon roe.

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  • Servings: 4
    Difficulty: 1/5

    PREPARATION:

    • 1

      Using a mandolin or a sharp knife, slice trout, pear, celeriac and cucumber into thin, long slices. Arrange in layers on lefse or wheat tortilla.

    • 2

      Sprinkle with grated horseradish. Fold into a firm roll and cut in 1 –inch slices. Garnish with trout or salmon roe.

    Print Friendly
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