Celeriac and Apple Remoulade with Smoked Mackerel

This recipe works just as well for a healthy starter, a light supper or a delicious packed lunch; the quantities below mean there’s plenty for both.

It can be hard to get all the essential fats we need in our diet so this recipe is designed to boost your anti-inflammatory omega 3 intake without overloading on pro-inflammatory omega 6 oils, helping to maintain the right balance in the body.

For clarification, when we talk about essential fats we are referring not only to the fact that we ‘need’ these oils to be healthy, but also that we are unable to make them for ourselves so we have to eat them in our diet. These fats are essential structural components for our body, keeping our membranes flexible and responsive, preventing blood clotting, facilitating thermogenic uncoupling and help to balance out the constant inflammatory pressure of the modern world.

Maintaining the right balance of fats is (of course) all about eating the right balance of foods. Grass fed, organic meat, fish, eggs and dairy, tend to contain all the right fats in all the right ratios, and nuts and seeds are excellent sources, but they can easily be knocked out of balance by an excess of pro-inflammatory omega-6 oils: for example a dollop of mayonnaise, a portion of deep fried fish, a packet of crisps or, heaven forbid, a sunflower oil dressing or margarine that claims to have our heart health in mind! When our plates are overloaded with these fats, the omega-3 fats contained in other foods can become metabolically insignificant.

In this recipe we are focussing on some of the best dietary sources all on one plate, providing all the delicious flavours of celeriac remoulade without using mayonnaise.