Beetroot, celeraic and smoked mackerel salad
Beetroot, celeraic and smoked mackerel salad.
- 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
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.