celery root cakes:
1 lb. celery root (peeled, shredded)
1 lb. russet potato (peeled, shredded, rinsed with water and
patted dry)
1 egg
½ cup flour (extra if necessary)
1 Tbsp. salt
1 tsp. pepper
canola oil (for frying)
to finish:
400 g Cunningham’s smoked trout
½ cup sour cream (a full fat kind is best)
fresh chives (chopped)
1. Mix the ingredients for the celery root
cake together. Add more flour if necessary to hold the cakes
together.
2. Heat about ¼ inch of canola oil to medium high heat
in a non-stick fry pan. Place about ½ cup of the celery
root mixture in the oil and press down with a spatula to flatten.
Fry until golden brown and them flip to brown the other side.
Continue with the rest of the celery root mixture until they
are all finished. Cakes can be held in a 200F oven on paper
towel while you finish the remaining cakes.
3. Place a dollop of sour cream on each cake. Top with sliced
trout. Sprinkle with chives and serve.
recipe by chef wade sirois of infuse catering,
forage foods, and isabella’s café by infuse at
the lougheed house coming july 2006
