• ½ small celeriac, about 250g
  • ½ lemon, plus wedges to serve
  • 2 tbsp mayonnaise
  • 1 tsp Dijon mustard
  • 2 tsp capers
  • 3 fillets peppered smoked mackerel
  • 2 large handfuls rocket
  • to serve crusty bread


  • STEP 1

    Peel and julienne the celeriac, dropping into a bowl and squeezing over lemon juice as you go. Add the mayo, mustard and capers, season and mix.

  • STEP 2

    Grill the mackerel to just warm it through. Divide the rocket between 2 plates and top with a pile of the celeriac salad. Add some big pieces of mackerel, discarding skin as you go. Serve with lemon wedges and crusty bread.


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