Beetroot, celeraic and smoked mackerel salad

Summary

Servings: 
2
Prep time: 
30 minutes

Description

Beetroot, celeraic and smoked mackerel salad.

Ingredients

  • 500g celeriac, peeled
  • 500g cooked beetroot, cut into chunks
  • 275g smoked mackerel, broken into large flakes
  • 1 apple, quartered and thinly sliced
  • 50g watercress (or other peppery, winter leaf)
  • half a lemon, juiced
  • 2 tbsp fresh dill, finely chopped
  • red wine vinegar, olive oil, salt and pepper to taste

Instructions

  1. Cut the celeraic into thick matchsticks and soak in water and lemon juice to stop it from discolouring
  2. Drain and dry the celeraic
  3. Toss all the ingredients together in a bowl. Dress with red wine vinegar, olive oil and salt and pepper to taste
Photo Credit: Jonny Hughes @jonny2love
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