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
- Cut the celeraic into thick matchsticks and soak in water and lemon juice to stop it from discolouring
- Drain and dry the celeraic
- Toss all the ingredients together in a bowl. Dress with red wine vinegar, olive oil and salt and pepper to taste