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
- 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.
- 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.
- Season with salt and pepper to taste.
- Flake the mackerel into large chunks using a knife and fork, and divide between 4 plates.
- 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)
- Dress the plate with sliced cornichons, walnut pieces and a few sprigs of watercress.