Celeriac remoulade with warm smoked mackerel

  • serves 4
  • A little effort

The best idea for smoked mackerel. Smoked fish goes perfectly with this classic French remoulade, made with celeriac, for a tasty and quick weekend lunch.



  • celeriac ½ a small or ¼ of a medium, about 200g
  • lemon ½, plus wedges to serve
  • smoked mackerel 1 whole or 2 fillets


  • free-range egg yolk 1 large
  • Dijon mustard 1 heaped tsp
  • wholegrain mustard 1 heaped tsp
  • golden caster sugar a pinch
  • salt flakes a good pinch
  • white wine vinegar 1 tbsp
  • extra-virgin olive oil
  • sunflower oil 100ml


  • Step 1

    To make the mayonnaise, put the egg yolk, mustards, sugar, salt and vinegar in a bowl and whisk with a balloon whisk until thick. Slowly whisk in 2 tbsp olive oil before gradually adding the sunflower oil a little at a time, whisking well between each addition. The mayonnaise should look thick and glossy. Adjust the salt to taste and set aside.

  • Step 2

    Heat the oven to 180C/fan 160C/gas 4. Peel the celeriac, then slice extremely thinly, ideally on a mandolin. Stack a few slices and cut into long matchsticks. Toss with lemon juice. Repeat with the remaining celeriac. Stir the celeriac into the mayonnaise.

  • Step 3

    Wrap the smoked mackerel in foil, skin-side down, and put on a baking tray. Warm in the oven for 12 minutes.

  • Step 4

    Spoon the remoulade onto 4 plates. Unwrap the mackerel, discard the skin and place a piece on top of the remoulade. Grind over pepper. Serve with toasted sourdough.

Nutritional Information

  • Kcals 443
  • Fat 44g
  • Carbs 1.9g
  • Fibre 1.9g
  • Protein 10.1g
  • Salt 1.55g