Smoked Mackerel, Celeriac and Watercress Salad

Preparation info

  • Serves


    • Difficulty


Appears in

Autumn and Winter Cooking with a Veg Box (Riverford Companions)

Autumn and Winter Cooking with a Veg Box (Riverford Companions)

By Guy Watson

Published 2015

  • About

Aromatic and delicate, cooked celeriac works beautifully with fish and seafood – puréed to accompany scallops or roasted in wedges with a meaty fillet of sea bass or skate. Eaten raw, its earthy richness and mineral tang is better balanced as here with the more robust taste of smoked mackerel.


  • 1 small celeriac (400–500 g), peeled and cut into fine matchsticks
  • 1 apple, cored and cut into wedges


Toss the celeriac in a large bowl with the apple and lemon juice. Season with salt and pepper.

In a small bowl, whisk together the vinegar, honey, mustard and oil to make a dressing.

Add the watercress, herbs and smoked mackerel to the celeriac. Pour over the dressing and toss to combine. Check the seasoning before serving.