Shelley’s recipes

Healthy family favourites from the Purchon household

There is so much raw veg in this salad that we thought our kids would only eat it under sufferance, but they loved it and told me to share it with you.

There are so many fresh flavours in this salad. The herbs, the apple and the lemon juice seem to elevate the salty richness of the mackerel, and the crunchy texture makes it really satisfying to eat. Toasted walnuts are a strange but very welcome addition.

Mackerel is cheap and convenient and a good source of Omega 3. Vitamin K is vital for bone health, and celeriac is packed with it. There is also a lot of dietary fibre in this recipe, which is great news for your digestive system because the beneficial microbes in your gut thrive on fibre.

The recipe comes from this cook book, which I was surprised to receive free of charge shortly after signing up with Riverford Organics.

The recipes look great. We just get fruit and salad delivered – this British website lists those foods which are most contaminated, and I noticed that fruit and leafy vegetables are among the worst offenders.

Note - be careful with kids and fish bones. Remove what you can and then make sure they chew before swallowing, to give them chance to find the bones. You might prefer to buy mackerel strips instead of fillets, because the central part of the fish (where most of the bones are) has been removed.

Smoked Mackerel and Celeriac Salad with Mint and Dill

Serves 4 

preparation time: 30 minutes


  • 400-500g celeriac, peeled and cut into fine matchsticks
  • 1 ½ apples, halved, cored and finely sliced
  • The juice of 1 lemon  
  • 100g salad leaves, washed and dried
  • Half a bunch of dill, chopped
  • Half a bunch of mint, chopped
  • 1 small or ½ large fennel bulb, very finely sliced
  • 4 fillets smoked mackerel, skinned, bones removed and shredded.
  • Salt and black pepper
  • A handful of toasted walnuts


  • 2 tbsp cider vinegar
  • 1 tbsp clear honey
  • 1 tsp wholegrain mustard
  • 4 tbsp olive oil


First mix the lemon juice into the celeriac and apple with some salt and pepper, then leave it to soak while you prepare the other ingredients.

Toast the walnuts in a dry frying pan. Measure the dressing ingredients into a jar and then shake to combine.

Finally, toss the salad ingredients together and then mix in the dressing.

TIP- If you have one, a mandolin will make short work of slicing the apple and fennel. It will help with the celeriac too- I use the thickest setting to slice it, then cut each slice into match sticks. If using a knife, choose a big sharp one. The finer you can slice these ingredients, the less chewy the salad will be.

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