Serve this gorgeous beet puree and celeriac slaw with flakes of smoked mackerel.
1 tsp fennel seeds
1 tsp coriander seeds
1 tsp cumin seeds
500g beetroot, cooked
2 garlic cloves
1 large bunch coriander, roughly chopped
1 small bunch mint leaves
2 large tbsp Greek yogurt
1 tbsp olive oil
Balsamic vinegar to taste
Salt & Pepper
Toast the spices in a dry pan over a medium heat. Watch carefully as they can burn easily. Grind the spices lightly.
Place the beetroot, garlic and herbs in a food processor. Blend until pureed.
Add a tablespoon of the ground spice mix, the yogurt and olive oil. Blend again.
Add the vinegar, salt and pepper to taste.
Celeriac and Wasabi Slaw
1 Celeriac (approx 750g)
200ml Greek yogurt
The juice of ½ lemon
Salt and pepper
½ – 1 tsp wasabi paste (or Dijon mustard)
Peel the celeriac and cut into thin matchsticks or roughly grate.
Mix the yogurt, mayonnaise, lemon juice, salt & pepper.
Add the wasabi to taste. You may need more depending on it’s strength.
Stir through the celeriac to evenly coat.
To serve: Place a heaped tablespoon of beetroot puree and celeriac on each plate. Place salad leaves such as rocket under the flaked mackerel fillets.