Ingredients

Steps

• Preheat the oven to 180°C.
• Place each celeriac half on a piece of foil and drizzle each with 15ml of oil, thyme, salt, and pepper.
• Seal the foil and bake for 60 minutes until the vegetable is soft.
• Unwrap the celeriac and let it rest for 30 minutes at room temperature.
• Mix the crème fraîche, grated horseradish, salt, and pepper, then chill.
• Combine the capers, parsley, tarragon, and 22.5ml of olive oil to create the salsa.
• Cut each celeriac half into four 5cm wide wedges.
• Top wedges with horseradish cream, trout strips, salsa, and lemon juice.