4 tsp Dijon mustard
3 tbsp cider vinegar
130g half fat crème fraîche
3 large eating apples
1 large celeriac (about 800g), peeled
9 salad onions, trimmed and thinly sliced
50g flat leaf parsley, leaves chopped
2 x 210g packs boneless hot smoked mackerel fillets, skinned
300g Essential Baguette, to serve


1. In a large bowl, beat together the mustard, vinegar, crème fraîche and about 3 tbsp warm water. Season and set aside.

2. Core the apples, then cut them and the celeriac into matchsticks. Add them to the bowl of dressing along with the salad onions and parsley.

3. Flake in the mackerel and gently fold together. Serve immediately with wedges of the baguette on the side.

Cook’s tipMackerel is one of the richest sources of heart-healthy omega 3 fatty acids and an excellent source of vitamin D, which has a role in both calcium absorption and immune function.


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