Smoked Mackerel with Celeriac and Apple Remoulade
A fruity twist on the classic celeriac remoulade. The freshness of the apple and the heat from the wholegrain mustard beautifully cut through the mackerel's richness. Definitely a dish for a warm evening when you don't fancy any heavy cooking.
Method
Based on 4 servings, adjust as needed.
Step 1
Start by peeling the celeriac, you can either do this with a sharp knife or with a swivel head peeler. Slice the peeled celeriac into very thin slices, stack the slices and then cut them into thin matchsticks. If you don't fancy doing that, you can also use the grating attachment on a food processor or simply use a box grater. Do the same with the green apple.
Step 2
As soon as the celeriac and the apples are prepared, pop them into a medium size bowl and squeeze over the juice of half of the lemon and add the cider vinegar, this will prevent the apple and celeriac from turning brown and oxidising.
Step 3
Add the wholegrain mustard, lemon zest, remaining lemon juice and the sour cream to the celeriac and apples, along with the chopped dill, chopped walnuts and season well with salt and lots of black pepper. Mix the remoulade really well until well combined.
Step 4
Flake the smoked mackerel over the salad and divide between 4 plates.
- Ingredients
- Based on 4 servings
-
2 tsp Wholegrain Mustard 1x Sainsbury's Wholegrain Mustard 180g -
4 Mackerel Fillets, flaked 2x Sainsbury's British Smoked Boneless Mackerel, Taste the Difference (approx. 165g) (110g-165g) -
2 Green Apples, cut into matchsticks or grated 2x Sainsbury's Granny Smith Apples Single -
1 tbsp Cider Vinegar, or white wine vinegar 1x Sainsbury's Cider Vinegar 500ml -
0.5 Celeriac, peeled and cut into matchsticks or grated 1x Sainsbury’s British Celeriac -
5 tbsp Sour Cream 1x Sainsbury's Fresh Soured Cream 150ml -
1 Lemon, juice and zest 1x Sainsbury's Lemons -
20g Dill, picked and chopped 1x Sainsbury's Bunched Dill 20g -
100g Walnut Halves 1x Sainsbury's Walnuts, Halves 100g