New Scandinavian Cooking > Recipes by chef > Other chefs > Smoked Trout Mille Feuille with Pear, Celeriac and Cucumber
  • img
  • You are here: New Scandinavian Cooking > Recipes by chef > Other chefs > Smoked Trout Mille Feuille with Pear, Celeriac and Cucumber
  • Smoked Trout Mille Feuille with Pear, Celeriac and Cucumber
    1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
    Loading ... Loading ...
    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

    Share
    Print Friendly
    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.

    This entry was posted in Other chefs, Recipes by chef. Bookmark the permalink.
  • Comments

  • Related articles

  • 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.

  • Recipes and articles

  • Join us on Facebook

  • Recent Recipes