Wintery Waldorf Salad with Mackerel

We're about to go on holiday and I'm emptying the fridge of all the ingredients for this classic salad that always reminds me of Fawlty Towers! I think this Hairy Bikers' recipe takes some beating.

Ingredients For the Waldorf Salad

250ml good quality mayonnaise

65g walnut halves

3 large sticks of celery, plus celery leaves

2 crisp red eating apples, quartered and finely sliced

250g seedless red grapes, halved

2 teasp fresh lemon juice

For the mackerel

8 fresh mackerel fillets

4 teasp olive oil

4 teasp lemon juice

2 tbsp flatleaf parsley, finely chopped

flaked sea salt and freshly ground black pepper.

Method

For the salad, place the walnut halves into small non-stick frying pan over a medium-high heat for 3-4 minutes, or until toasted all over. Leave to cool. Finely slice the celery, keeping the leaves for later. Add the sliced celery to a large bowl together with the sliced apples and halved grapes. Pour over the lemon juice and toss well. This will keep the apples from going brown. Mix in the mayonnaise, toasted walnut halves and celery leaves.

Preheat the grill to the highest temperature setting. Add the mackerel fillets to a large mixing bowl and pour over olive oil and lemon juice. Sprinkle over the parsley and season with flaked sea salt and freshly ground black pepper. Toss well, ensuring the fillets are well coated. Transfer the mackerel to a baking tray, skin-side up, and grill for 2-3 minutes, or until the skin is crisp. Serve the mackerel fillets immediately, with the Waldorf salad and a wedge of lemon.