New Scandinavian Cooking
Smoked Trout Mille Feuille with Pear, Celeriac and Cucumber

Cold smoked Trout Mille Feuille with Pear, Celeriac and Cucumber

Smoked Trout Mille Feuille with Pear, Celeriac and Cucumber

A delicious and beautiful multi-colored starter with smoked trout that is incredibly easy to make.  Can equally well be made with smoked salmon.

Rating:

  • By Tellus Works

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.

     

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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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