Serves: 2-4 depending on hunger and if you're serving anything else - Time:
I have come to love sauerkraut rather late in life. It always had the unappealing (for me anyway –pace Eastern Europeans everywhere) association with boiled smoked sausages and floury potatoes. My love for kimchi knows no bounds so it seemed reasonable to revisit sauerkraut, especially as it has so many beneficial qualities. I think of sauerkraut as kimchi’s slightly dull cousin but, while it lacks the punch and zing of its Korean relative, sauerkraut has a lot going for it. There are so many companies now making great fresh sauerkraut but even if you can’t find the fresh stuff the jars are more than adequate. It has an affinity with smoked food-hence the previously mentioned sausage-but it also marries very well with oily smoked fish. This is a really simple salad and one I know I shall be making on a regular basis.
Ingredients
- For the dressing
- 1 tablespoon Dijon mustard
- 1 tablespoon grainy mustard
- 1 tablespoon finely chopped dill
- 1 teaspoon white wine vinegar
- 1 teaspoon runny honey
- 3 tablespoons cold-pressed rapeseed oil
- For the salad
- 190g peeled celeriac (about half a celeriac)
- 125g sauerkraut
- 2 large or three small skinned smoked mackerel fillets
Method
- For the dressing, whisk all the ingredients together. Season with a little salt and ground black pepper and set aside.
- Fix a mandoline with the julienne blade and slice the celeriac into thin julienne strips. Place in a mixing bowl. Stir in the sauerkraut and mix well. Pour in the dressing and toss all the ingredients together. Carefully flake in the smoked mackerel and gently mix. Spoon into a serving bowl and chill until you are ready to eat.
