Ingredients

• 4 fillets fresh mackerel
• pin-boned
• 2 tsp Dijon mustard
• 3 tbsp cracked black pepper
• 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
• 1 tbsp Dijon mustard
• 1 lemon
• juice only
• 3 tbsp olive oil

Directions

• 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.
• Place on a baking tray and put under the grill for 3-4 minutes.
• For the celery salad
• put all the ingredients in a large bowl and mix together.
• For the dressing
• put all the dressing ingredients in a small bowl and whisk.
• Just before serving pour the dressing over the salad
• To serve
• place the mackerel fillets on each of four plates with the salad alongside.