Black pepper-crusted mackerel with a celery salad

Ingredients

For the black pepper-crusted mackerel

• 4 fillets fresh mackerel, pin-boned
• 2 tsp Dijon mustard
• 3 tbsp cracked black pepper

For the celery salad

• ½ head celery with leaves, sliced
• 110g/4oz walnut halves
• 2 green apples, cored and cut into wedges
• 2 red apples, cored and cut into wedges

For the dressing

• 1 tbsp Dijon mustard
• 1 lemon, juice only
• 3 tbsp olive oil

Method

1. For the black pepper-crusted mackerel, heat the grill to hot. Brush the mackerel fillets with the mustard and roll the fillets in the black pepper.

2. Place on a baking tray and put under the grill for 3-4 minutes.

3. For the celery salad, put all the ingredients in a large bowl and mix together.

4. For the dressing, put all the dressing ingredients in a small bowl and whisk.

5. Just before serving pour the dressing over the salad

6. To serve, place the mackerel fillets on each of four plates with the salad alongside.