This is a fairly quick light supper. Serves 2
1 small head of celeriac, cut into half inch cubes
1 small red onion, finely chopped
1 red chilli, chopped
1 clove garlic, crushed
pinch of thyme
two smoked mackerel fillets, skin removed and cut into chunks
olive oil
50 ml water
salt and pepper to taste
2 tsp Dijon mustard
salad leaves - whatever mixture you like
Heat a couple of lugs of olive oil in a large, heavy bottomed pan. Add the onion and celeriac, and stir well to get coated in the oil. Cover and cook for a few minutes, giving the pan an occasional shake. Add the chilli, garlic and thyme and cook for another couple of minutes.
Add the water and mustard, cover and cook on a slow heat for about ten minutes, until the celeriac is getting tender. Uncover, to reduce the liquid. When it's thickened nicely, stir in the mackerel chunks just to warm through. Season to taste.
Serve tossed through the salad leaves.
