Celeriac Slaw (Irish)

This is a simple, delicious salad - which goes perfectly with mackerel and would be a good match for smoked salmon or eel as well.

1 celeriac, peeled and cut into batons about 3" (7.5 cm) long and ¼" (6.5 mm) thick on a mandolin or with a sharp knife
1 cup crème fraîche (240 mL)
sea salt
white pepper, freshly ground

Bring a medium pot of salted water to a boil over high heat. Blanch the celeriac in boiling water for 2 minutes, then drain well and rinse in cold water.

In a medium bowl, mix the crème fraîche into the celeriac and season generously with salt and pepper.

Makes 4-6 servings.

Variation:  Roast whole hazelnuts in a 400°F/200°C (Gas Mark 6) oven for 10 minutes, chop them and stir them into the celeriac.