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Mackerel, apple, celeriac and hazelnut salad
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½ tbsp olive oil
2 mackerel fillets, skinned and pin-boned
2 tbsp apple cider vinegar
1 red apple, quartered, cored and thinly sliced
250g celeriac, cut into matchsticks
25g pack flat leaf parsley, leaves roughly chopped
1 lemon, juice
50ml rapeseed oil
30ml extra virgin olive oil
1 tbsp apple cider vinegar
1. Preheat the oven to 190°C, gas mark 5. For the hazelnut dressing, roast the nuts on a baking tray until golden – about 6-8 minutes. Pulse in a food processor with the oils, vinegar and a few pinches of salt until very roughly chopped; set aside.
2. Heat the olive oil in a lidded frying pan or large saucepan over a medium heat. Halve and slice the onion into 1cm slices; fry for 10 minutes until it starts to colour. Season the mackerel and place on top of the onions. Pour over the vinegar and then immediately cover with a lid and take off the heat, allowing the fish to steam.
3. After 5 minutes, toss the onions and mackerel together, loosely breaking up the fish. Transfer to a large bowl with the apple, celeriac and parsley. Pour over the lemon juice and dressing, check the seasoning and serve.
This recipe first appeared in Waitrose Food, April 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
This recipe was first published in Thu Mar 29 14:03:31 BST 2018.