Instructions
Follow the steps and taste along the way.
Roast the celeriac
Preheat the oven to 220 °C. Cut the celeriac into approximately 2 cm cubes. Toss it on a baking tray with 20 ml of olive oil and 1 g of salt, then spread it out in a single layer. Roast for 30–35 minutes, turning the cubes after 20 minutes. They should be tender in the middle and golden around the edges.
Prepare the beans and mackerel
Drain the beans, rinse them under cold water and let them drain thoroughly. Break the mackerel into large pieces and check that no bones remain. Rinse and dry the spinach.
Mix the dressing
In a small bowl, mix the lemon juice, Dijon mustard, capers, water, the remaining 10 ml of olive oil, the remaining 0.5 g of salt and the black pepper. The dressing should be distinctly sharp and salty to balance the sweet celeriac and smoked fish.
Warm the beans
Once the celeriac is tender and browned around the edges, spread the rinsed beans over the baking tray. Return the tray to the oven for 5 minutes, just long enough to warm the beans without drying them out.
Finish the salad
Arrange the spinach in a wide bowl and toss it with half of the dressing. Add the hot celeriac and beans, then the pieces of mackerel. Spoon the remaining dressing over the top and toss the salad gently just once or twice so the fish does not break apart. Serve immediately while the celeriac and beans are warm.
