Celeriac and Apple Remoulade with Smoked Mackerel

This recipe works just as well for a winter starter as it does for a healthy packed lunch; the quantities in the recipe mean there’s plenty for both.

Ingredients (serves 4+)

  • 2 fillets smoked mackerel, peppered if you like
  • half a peeled celeriac
  • 1 small cooking apple, cored but not peeled
  • juice of half a lemon
  • 1 tablespoon mayonnaise
  • 1 tablespoon Greek yoghurt
  • 1 tbsp extra virgin olive oil (XVOO)
  • 1 tsp dijon mustard
  • 1 tbsp chopped tarragon or parsley
  • salt and pepper
  • handful of walnut pieces
  • cornichons (1 large or 2 small per person) or dill pickles
  • watercress


  1. Grate the celeriac and apple into a large mixing bowl using a chunky Microplane grater (or use the bigger grating disc of your food processor). Toss immediately with the lemon juice.
  2. Mix the mayonnaise, yoghurt, olive oil and mustard together in a small jug or mixing bowl before adding it to the celeriac along with the fresh herbs, turning everything over together to coat all the strands.
  3. Season with salt and pepper to taste.
  4. Flake the mackerel into large chunks using a knife and fork, and divide between 4 plates.
  5. Add a mound of celeriac (I pressed it into the cavity of a now-redundant pastry cutter to achieve the regular effect in the photo)
  6. Dress the plate with sliced cornichons, walnut pieces and a few sprigs of watercress.

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