Smoked Mackerel, Celeriac and Watercress Salad

Name: Smoked Mackerel, Celeriac and Watercress Salad
Yield: Serves 4
Ingredients: 4 smoked mackerel fillets, skinned, bones removed and shredded; salt and black pepper; small handful of chopped fresh herbs (e.g. parsley, tarragon, chives); 1 small celeriac (400–500 g), peeled and cut into fine matchsticks; 1 apple, cored and cut into wedges; 1 tbsp clear honey; 2 tsp wholegrain mustard; a good squeeze of lemon juice; 2 tbsp cider vinegar; 4 tbsp olive oil; 100 g watercress, washed and drained

Preparation info

Serves
4

Difficulty
Easy

Appears in

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.

Ingredients

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

Fish course
Pescatarian

Method

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.