Celeriac Remoulade With Warm Smoked Mackerel Recipe


Preparation Time15 MinCooking Time5 Min
Ready In20 MinDifficulty LevelMedium
Health IndexAverageCuisine
VegetarianMain Ingredient
Interest Group


 Celeriac200 Gram (1/2 a small or 1/4 of a medium)
 Lemon1⁄2 , juiced (plus wedges to serve)
 Smoked mackerel/2 mackerel fillets1
For mayonnaise
 Egg yolk1 Large (Free range)
 Dijon mustard2 Teaspoon (1 heaped tsp)
 Wholegrain mustard2 Teaspoon (1 heaped tsp)
 Golden caster sugar1 Pinch
 Salt flakes1 Pinch (good pinch)
 White wine vinegar1 Tablespoon
 Extra virgin olive oil1 Tablespoon
 Sunflower oil100 Milliliter

Nutrition Facts

Serving size: Complete recipe

Calories 1477 Calories from Fat 1301

% Daily Value*

Total Fat 146 g224.6%

Saturated Fat 26.4 g131.8%

Trans Fat 0 g

Cholesterol 185.1 mg

Sodium 491.3 mg20.5%

Total Carbohydrates 24 g8%

Dietary Fiber 5.4 g21.6%

Sugars 4 g

Protein 23 g46.2%

Vitamin A 4.5% Vitamin C 64%

Calcium 12.6% Iron 11.8%

*Based on a 2000 Calorie diet


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.
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.
Wrap the smoked mackerel in foil, skin-side down, and put on a baking tray.
Warm in the oven for 12 minutes.
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.