Smoked Trout Mille Feuille with Pear, Celeriac and Cucumber

INGREDIENTS:

Number of servings

Serves 4

List of ingredients

1 pound (450 grams) cold smoked trout or salmon

1 large ripe pear

¼ pound (115 grams) celeriac

1 cucumber

small chunk horseradish, finely grated

lefse (or wheat tortilla)

Trout or salmon roe for garnish

PREPARATION:

• 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.

• Sprinkle with grated horseradish. Fold into a firm roll and cut into 1-inch slices. Garnish with trout or salmon roe.