Celeriac soup with smoked trout toasties

Recipes / Fish

The nutty, almost smoky flavour of celeriac lightens this velvety soup, spiked with its distant cousins celery and celery seeds. The toasties served on the side turns soup into a light lunch or supper.

Recipe «Celeriac soup with smoked trout toasties» presented in category Recipes / Fish, to prepare this dish you will need no more 35 minutes. To make this dish at home by prescription from the author Gomer would need: 3 potatoes, peeled, roughly chopped, 600ml salt-reduced chicken or vegetable stock, 1 large celeriac, peeled, roughly chopped, 2 tbsp olive oil or unsalted butter, 1 onion, chopped , 4 celery stalks, thinly sliced, a few inner leaves reserved, 1/2 tsp grated nutmeg, Good pinch of cayenne , 1 tsp celery seeds, 200g smoked trout fillet, shredded, 1/2 cup grated gruyere or cheddar, 4 tortillas.

Ingredients:

  • 3 potatoes, peeled, roughly chopped 
  • 600ml salt-reduced chicken or vegetable stock 
  • 1 large celeriac, peeled, roughly chopped 
  • 2 tbsp olive oil or unsalted butter 
  • 1 onion, chopped 
  • 4 celery stalks, thinly sliced, a few inner leaves reserved 
  • 1/2 tsp grated nutmeg 
  • Good pinch of cayenne 
  • 1 tsp celery seeds 
  • 200g smoked trout fillet, shredded 
  • 1/2 cup grated gruyere or cheddar 
  • 4 tortillas 

Instructions

  1. Place potatoes in a pan with stock and 600ml water and bring to the boil. Add celeriac and simmer over medium-low heat for 20 minutes until tender.
  2. Meanwhile, heat oil or butter in a pan over medium heat. Add onion and celery and cook, stirring, for 10 minutes or until softened. Add to celeriac pan and simmer for 10 minutes. Remove a few pieces of celeriac, finely chop, then set aside.
  3. In batches, blend soup until a smooth puree. Return to pan with the celeriac and spices. Season and stir to combine.
  4. For the smoked trout toasties, heat a chargrill pan on medium-high heat. Scatter the trout and grated cheese over 2 tortillas. Season well with pepper, then sandwich with the remaining tortillas. Place on the grill for 2 minutes until lightly browned, then carefully turn and grill the other side for 2 minutes or until the cheese melts. Cut into fingers.
  5. Divide soup among bowls, then scatter with celery leaves and celery seeds, and serve with the toasties.