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Peppered Mackerel with Celeriac Remoulade


Whats the difference between a Coleslaw and a Celeriac Remoulade? About a tenner in some places.

A very groovy Auntie of mine presented me with the ugliest piece of garden detritus I have ever seen and with a huge smile on her face she said ‘you’ll enjoy that’. It was a Celeriac and it sat in my larder for about a month…it then left of it’s own accord and is probably somewhere near Kilkenny as we speak.

A Celeriac is like a Turnip or a Swede and you can treat it them same way – boil the arse off it and mash the bugger with a load of butter. But this is a better option – Celeriac Remoulade.

‘Remoulade’ is literally just a Mayonnaise base (there’s a recipe on this site) with the addition of elements like mustard, curry, horseradish etc, etc. The addition of shredded Celeriac essentially turns it into a coleslaw but it’s lighter and ‘daintier’.


To make enough for 4:

1 medium Celeriac, peeled, sliced then shredded.
(Run your knife through the slices or lash it through the food processor)
1 Tps whole grain mustard
Juice of 1/2 lemon
4 Tbs of Mayonnaise
Salt and Pepper



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