Smoked Mackerel, Beetroot puree & Celeriac slaw

Serve this gorgeous beet puree and celeriac slaw with flakes of smoked mackerel.

beetroot puree


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


Serves 6-8


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

100ml mayonnaise

The juice of ½ lemon

Salt and pepper

½ – 1 tsp wasabi paste (or Dijon mustard)


serves 6


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.