Celeriac Tartlet, Sea Trout, Sour Cream, Sea Buckthorn

Name: Celeriac Tartlet, Sea Trout, Sour Cream, Sea Buckthorn
Yield: Makes about 50 tarts
Cuisine: British
Ingredients: dill; cornflowers; fennel flowers; 1 jar trout roe; 1 recipe Sour Cream Dome; 20 ml mirin; 100 ml dry sake; ½ recipe Ponzu Gel; 1 recipe Sea Trout Tartar; 1 recipe Celeriac Tart Shell

Preparation info

Makes about
50
tarts

Difficulty
Easy

Appears in

Catalogued Ideas and Random Thoughts

By Stuart Ralston

Published 2023

About

When I created this for the Great British Menu, Richard Corrigan gave it the top score of the canapés that day. The tartlet shell recipe was inspired by a dish in Bjorn Frantzen’s cookbook. The filling is all our own though, with nods to Japanese flavours and Scottish produce.