I have been meaning to put this recipe on the blog for ages, it’s just so delicious because the combination of the flavours of the mustardy, lemony dressing cuts through the oiliness of the mackerel and just tastes great. The celeriac remoulade recipe is from The Ivy cookbook and I added some chopped chives. It’s a really delicious lower carb meal or delicious with roasted sourdough if you prefer and mackerel is not only packed with omega3 oils which are really good for you but it’s also budget friendly.

recipe serves 2

Ingredients

1 small head of celeriac, peeled and finely shredded (I used the my larger grater attachment on my Magimix)

juice of half a lemon

2 tsps of English mustard

salt and pepper to taste

2 tbs of good quality mayonnaise (I use Stokes)

Vinaigrette

50ml olive oil

100ml vegetable oil ( I used more olive oil)

30ml white wine vinegar

70g Dijon mustard

1/2 tsp sugar (I used maple syrup)

salt and pepper

finely chopped chives(optional)

2 mackerel fillets

How

it says in the Ivy cookbook to soak the shredded celeriac in a bowl of water with the lemon juice for an hour, then dry it on a tea towel, I didn’t and it was fine and I added the lemon juice to the dressing instead. Make the vinaigrette by whisking all the ingredients together, including the lemon juice, I whisked the mayonnaise in too, but the book says to serve it on the side. Season with salt and pepper, mix and set aside.

Fry the mackerel fillets in a little oil on a gentle heat for four minutes with the skin side up, then turn them over for another minute.

Place the fillets on plates with big spoonfuls of the remoulade and sprinkle with the chopped chives.