Smoked Mackerel & Celeriac Coleslaw

Thank you Mr Nigel Slater

Sweet Potato Boats with Mackerel & Celeriac Coleslaw

I can’t take any credit for this recipe – for this absolute awesomeness we have to thank Nigel Slater .  I saw Nigel throw this together on his current TV show ‘Dish of the Day’ a few weeks ago.  Today, armed with my determination to make any recipe Paleo compliant, my new found love of CoYo (coconut yoghurt), and my desire to get back to cooking after a week on holiday I hit the kitchen.

Nigel served his coleslaw on savoury biscuits – instead I baked up some sweet potato boats.  I think these look rather fancy (I hope you agree!), though the complete genius of this dish is that it is incredibly easy to assemble.  No cooking is required to make up the coleslaw, and since the potato needs to be cold before the coleslaw is piled on, all the bits of this dish can be prepared way in advance of bringing the final dish together.

A perfect choice given that we are entering canapé time of year…

Sweet Potato Boats with Mackerel & Celeriac Coleslaw

Ingredients (makes roughly 20 canapés)

Sweet potato boats

  • 2 large sweet potatoes
  • Olive oil
  • Salt

Mackerel and Celeriac Coleslaw

  • 2 smoked mackerel fillets
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon grainy mustard
  • Juice 1/2 a lemon
  • 1/4 head celeriac
  • 2 tablespoons CoYo (or for a dairy alternative Nigel uses soured cream)
  • Black pepper
  • lambs lettuce to garnish


  • First make the potato boats:  Pre-heat oven to 150 degrees C.  Slice the potatoes lengthways, as thin as you can possibly achieve by hand – Ideally the thickness of a 50p coin.  Oil a large baking tray with olive oil, then lay on the potato slices, turning to coat in the oil.  Scatter a sprinkling of salt on top and stick in the oven for 1 hour .  Turn the slices every 20 minutes or so to ensure they are well cooked on both sides.  Leave to cool.
  • To make up the coleslaw:  Remove the skin from the mackerel and put into a food processor (S-blade) with a tablespoon of extra-virgin olive oil, tablespoon of grainy mustard, and juice of half a lemon.   Pulse till the desired texture – leave it quite coarse, you don’t want a purée.  If you have a julienne attachment on your food processor use this to julienne (chunky grating to you and me) the celeriac.  Fold the mackerel and celeriac together and stir in the yoghurt.
  • When ready to serve scoop a dollop of the coleslaw on to a sweet potato boat, garnish with a bit of lambs lettuce (or fresh parsley).

Do you like my new piece of slate I used to serve these on?  It is huge and I carried it on a London bus today, in the rain, much to the hilarity of the other passengers…

12 thoughts on “Smoked Mackerel & Celeriac Coleslaw

  1. Pingback: CO YO Coconut Milk Yoghurt | Cucina Ceri

  2. Pingback: Smoked Salmon Canapés | Cucina Ceri

  3. Pingback: Right Now I’m Loving – Celeriac | Cucina Ceri

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