Celeriac Remoulade With Trout Roe

• 1 12 lbs celeriac
• 34 cup Greek yogurt
• 2 tablespoons Dijon mustard
• 1 teaspoon lemon juice
• 1 garlic clove
• 2 tablespoons dill
• salt
• pepper
• 6 tablespoons trout, roe

1. Peel the celeriac, cut it into six sections, and grate them using a box grater or the grater attachment of a food processor- this will yield about 6 cups, loosely packed.
2. (Don't let the grated celeriac stand for too long or it will start to brown).
3. Combine with the yoghurt, mustard, lemon juice, garlic, and dill in a large salad bowl.
4. Season with salt and pepper and mix with a fork to blend.
5. Taste and adjust the seasoning.
6. Cover and refrigerate for at least 20 minutes, an hour if possible, or up to a day.
7. Remove from the fridge, stir, and divide the celeriac mixture among six plates (use cylindrical serving moulds if you have them) or transparent glasses.
8. Top with 1 tablespoon roe and garnish with the reserved dill fronds.
9. Serve immediately.

celeriac, greek yogurt, mustard, lemon juice, garlic, dill, salt, pepper, trout

Taken from www.food.com/recipe/celeriac-remoulade-with-trout-roe-431454 (may not work)