Celeriac remoulade with warm smoked mackerel
- Preparation and cooking time
- Total time
- A little effort
- Serves 4
Skip to ingredients
- ½ a small or ¼ of a medium celeriacabout 200g
- ½ lemonplus wedges to serve
- 1 whole or 2 fillets smoked mackerel
mayonnaise
- 1 large free-range egg yolk
- 1 heaped tsp Dijon mustard
- 1 heaped tsp wholegrain mustard
- a pinch golden caster sugar
- a good pinch salt flakes
- 1 tbsp white wine vinegar
- extra-virgin olive oil
- 100ml sunflower oil
Nutrition: per serving
- kcal443
- fat44g
- carbs1.9g
- fibre1.9g
- protein10.1g
- salt1.55g
Method
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.
