Celeriac salad with smoked mackerel

Cut the outing into thin rings. Cut the celeriac into pieces and peel them. Grate the celeriac (in the food processor) into thin (julienne) strips. Transfer the strips into a sieve and pour over with boiling water. Drain well and cool. Mix in a bowl of lemon juice with mayonnaise, mustard and with some salt and pepper. Spoon the celeriac and spring onions and let the salad stand for 15 minutes.

In the meantime, clean the mackerel: Remove head and tail, pull off the skin. Take the fish off the bone, divide into pieces. Peel the pomelo thick and remove the skin around each part. Cut the butt of the lettuce heads and detach the leaves. Scoop the leaves lightly through the celeriac salad. Spoon the salad into wide bowls and divide the pieces of mackerel and pomegranate over it. Garnish with basil leaves.