1 medium celeriac, skin scrubbed but left on, cut in half lengthways
20g/¾oz fresh horseradish, peeled and finely grated (use horseradish cream as an alternative)
2 tsp lemon juice
1 tbsp finely chopped parsley
1 tsp finely chopped tarragon
10²µ/¼´Ç³ú thyme sprigs
20g/¾oz small capers (or regular capers, chopped)
flaky sea salt and black pepper
2 tbsp olive oil
1½ tbsp olive oil
80²µ/2¾´Ç³ú crème fraîche
150²µ/5½´Ç³ú smoked trout or salmon, sliced into 3cm/1¼in strips