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Celeriac Remoulade With Warm Smoked Mackerel Recipe
|Celeriac||200 Gram (1/2 a small or 1/4 of a medium)|
|Lemon||1⁄2 , juiced (plus wedges to serve)|
|Smoked mackerel/2 mackerel fillets||1|
|Egg yolk||1 Large (Free range)|
|Dijon mustard||2 Teaspoon (1 heaped tsp)|
|Wholegrain mustard||2 Teaspoon (1 heaped tsp)|
|Golden caster sugar||1 Pinch|
|Salt flakes||1 Pinch (good pinch)|
|White wine vinegar||1 Tablespoon|
|Extra virgin olive oil||1 Tablespoon|
|Sunflower oil||100 Milliliter|
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
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.