A delicious autumn salad and celeriac is a good source of vitamins C and K, which can help support heart and bone health.
Ingredients:
Serves 4
- 5 tablespoons of good quality mayonnaise or Hellmans (you can use coconut yoghurt if dairy free)
- 1 tablespoon of Dijon mustard
- 1 tablespoon of grainy mustard
- Juice of 1 lemon
- 1 celeriac, about 600g
- 4 smoked mackerel fillets
- Salt and pepper
- Watercress and toasted sourdough to serve
Method:
STEP ONE: Mix the mayonnaise, mustard of your choice and lemon juice together with a pinch of salt.
STEP TWO: Peel the celeriac. You can use a vegetable peeler but I find it easier to use a knife as the skin is quite hard and knobbly.
STEP THREE: Slice the celeriac as thinly as possible into matchsticks and mix with the mustard mayonnaise. Check the seasoning and add a good few grinds of black pepper.
STEP FOUR: Cut the mackerel into pieces and serve with the watercress and some toasted sourdough slices.
NOTES: The remoulade with keep in the fridge for 2 days.
