Beetroot, celeraic and smoked mackerel salad

Summary

Servings: 
1
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
  • 50g watercress
  • 0.5 lemon juiced
  • 2 tablespoon fresh dill, finely chopped

Instructions

Cut the celeraic into thick matchsticks and soak in water and lemon juice to stop it from discolouring. Toss all ingredients together in a bowl, (drain and dry the celeraic), add a wine vinegar and olive oil dressing.

Notes