Smoked Trout Salad

125 g smoked trout, 300 g champignons, 1 small celeriac, 1 carrot, 1 jar (250 g) Remoulade Sauce, 50 ml milk, 4 cherry tomatoes

Cut the fish in small pieces, remove the bones.
Slice the champignons and fry them for 5 minutes.
Grate the celeriac and the carrot, mix with the fish and the champignons.
Add the sauce diluted with milk, and the cherry tomatoes.
Serve.