Carpaccio of Pig’s Trotter with Celeriac and Truffle Remoulade


Preparation info

  • Serves


    • Difficulty


Appears in

Season to Taste

By Liam Tomlin

Published 2005

  • About


Filling for Trotters


In a heavy-based frying pan melt the butter until it begins to froth, add the diced sweetbreads and cook until evenly browned. Season with salt and freshly ground pepper, then transfer to a tray and allow to cool.

Dice the chicken breast and blend in a chilled food processor for 1 minute. Add the egg white and continue to blend until thoroughly mixed before adding the cream in a slow st