Smoked Fish on Toast with Celeriac Remoulade

Serves 4

Ingredients

• 400g hot-smoked fish
• 100g unsalted butter
• 8 slices of bread
• 1 medium celeriac
• 200ml mayonnaise
• 1½ tsp grain mustard
• grated zest and juice of ½ lemon
• salt and freshly ground black pepper

Method

Skin the fish, break it into small pieces and place them in a bowl. Melt the butter in a frying pan and toast the bread in batches until both sides are golden brown.  
 
Mix the mayonnaise, mustard, lemon zest and juice together. Slice the ends off the celeriac and peel away the thick skin with a sharp knife.

Split the celeriac in half lengthways and place each half flat side down on a chopping board and slice into very fine semi-circle slices.

Lay a stack of these slices on top of each other and slice again into matchsticks. Add to the dressing.

Season to taste with the salt and pepper and mix well. Spread some of the smoked fish on the toasted bread, then add a layer of celeriac. Top with more smoked fish and serve immediately.