Ingredients
- celeriac ½ a small or ¼ of a medium, about 200g
- lemon ½, plus wedges to serve
- smoked mackerel 1 whole or 2 fillets
mayonnaise
- 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
Method
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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.
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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.
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Step 3
Wrap the smoked mackerel in foil, skin-side down, and put on a baking tray. Warm in the oven for 12 minutes.
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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
