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Celeriac Remoulade with Warm Smoked Mackerel |
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| Serves 4 |
Prep 18 mins |
Cooking 12 mins |
Easy |
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My rating |
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Ingredients |
½ a small or ¼ of a medium celeriac, about 200g
½ lemon + wedges to serve
1 whole or 2 fillets smoked mackerel
Mayonnaise (or use shop bought)
1 large free-range egg yolk
1 heaped tsp Dijon mustard
a pinch golden caster sugar
a good pinch salt flakes
1 tbsp white wine vinegar
extra-virgin olive oil
100ml sunflower oil
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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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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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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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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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