This sturgeon hors d’oeuvre balances bright celery root and lemon zest with the rich brininess of trout roe. Enjoy it on its own or with a glass of Jordan Chardonnay.

Instructions

Serves 6

Prep time: 20 minutes

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Grate the peeled celery root using the large holes on a box grater or use the grating attachment for a food processor. Pulse the sturgeon.

Mix everything together and adjust for seasoning.

Place remoulade in a bowl. Top with trout roe and dill.