Photo: David Holifield
Celeriac cakes with hot smoked trout & dill mustard sauce
10 ingredients
Serves 2
openrecipes
The mild aniseed flavour of celeriac rostis compliments delicately smoked fish in this speedy after-work supper
Estimated Nutrition (whole recipe, rough)
755
Calories
21g
Protein
20g
Fat
119g
Carbs
Counts 8 of 11 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Celeriac | not in our table | 0 |
| Cider | not in our table | 0 |
| Trout | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 400g celeriac , peeled and grated
- 1 onion , grated
- 1 small egg
- 2 tbsp flour
- 1 tbsp Dijon mustard
- 1 tbsp golden caster sugar
- dill , chopped to make 1 tbsp
- 1 tbsp cider vinegar
- vegetable oil
- 150g hot smoked trout
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes