Preperation:
- Servings: 4
- Difficulty: 1 of 5
-
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.
Recent Recipes:
1 pound (450 grams) cold smoked trout or salmon
1 large ripe pear
1/4 pound (115 grams) celeriac
1 cucumber
small chunk horseradish, finely grated
lefse (or wheat tortilla)
Trout or salmon roe for garnish
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