1 pink Bombay onion, halved and cut into fine slices lengthways
juice 1 lemon
400g piece celeriac, peeled and trimmed
1 large fennel, trimmed
¼ red cabbage, thick stalk removed, finely shredded
1tbsp mayonnaise
2tsp horseradish sauce
3tbsp double cream
China rose radish sprouts
For the smoked mackerel
4 mackerel fillets
2tsp salt crystals
2tbsp jasmine tea leaves
oil, to brush
Method
Put the onion in a bowl and cover with cold water and half the lemon juice.
Thinly slice the celeriac, shred finely with a mandoline or sharp knife and put in a bowl. Do the same with the fennel, lengthways, and add to the celeriac in the bowl along with the red cabbage.
Drain the onion and add to the other sliced ingredients with the remaining lemon juice. Mix the mayonnaise, horseradish and double cream together in a bowl and set aside.
For the smoked mackerel, sprinkle the flesh side of the fillets with ¼tsp of the salt and some black pepper. Put the tea leaves and the remaining salt in the bottom of a wok.
Brush a little oil over a rack and sit it in the wok. Put the fish, skin-side up, on the rack. Cover the wok tightly with foil and a lid to prevent the smoke escaping.
Set over a moderate heat to get the smoke going, then turn down low and smoke the fish for 10 minutes.
Meanwhile, toss the celeriac salad with the mayonnaise mix, transfer to serving plates or bowls and scatter the radish sprouts over.
Turn off the heat and let the smoke die down. Remove the fish, break into flakes and arrange over the salad while still warm.
Recipes and food styling by Linda Tubby; photography and prop styling by Angela Dukes
