Celeriac Remoulade and Smoked Mackerel is a modern British recipe for a classic starter of grated celeriac and smoked mackerel that makes an excellent Christmas dish. The full recipe is presented here and I hope you enjoy this classic British version of: Celeriac Remoulade and Smoked Mackerel.
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Ingredients:
1/2 small celeriac, peeled and sliced or grated into thin strips
juice of 1/2 lemon
2 tbsp double cream
3 tbsp mayonnaise
2 tsp Dijon mustard
salt and freshly-ground white pepper, to taste
4 smoked mackerel fillets, skinned and flaked
Method:
Combine the celeriac in a bowl with the lemon juice. Toss to combine then mix in the double cream, mayonnaise and mustard. Stir to combine then season to taste with salt and black pepper.
Cover with clingfilm and chill in the refrigerator for at least 2 hours. After this time, mound the celeriac mix in the centre of four serving plates. Top with the smoked mackerel pieces and serve.
