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


  • 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


  • 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.


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