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    Mackerel, apple, celeriac and hazelnut salad

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    *mandatory

    Mackerel, apple, celeriac and hazelnut salad

    • Gluten Free
    • Preparation time: 20 minutes, plus standing
    • Cooking time: 20 minutes
    • Total time: 40 minutes, plus standing

    Serves: 4

    Ingredients

    ½ tbsp olive oil
    1 onion
    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

    HAZELNUT DRESSING
    80g hazelnuts
    50ml rapeseed oil
    30ml extra virgin olive oil
    1 tbsp apple cider vinegar

    Method

    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.

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    This recipe first appeared in Waitrose Food, April 2018 issue. Download the Waitrose Food app for the full issue

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