Mackerel, buckwheat and pear with mustard dressing

Serves 4

• 3 tbsp wholegrain mustard
• 2 tsp white-wine vinegar
• 1 egg yolk
• 1 tbsp caster sugar
• 0 white pepper
• 200 l. sunflower oi
• 60g dill
• 2 tbsp wholegrain buckwheat
• g–200 smoked mackerel fillet
• 0.5 red onion
• 1 heart celery
• 1 lemon water

Step 1
First make the dressing: mix the mustard, vinegar, egg yolk, sugar and a pinch of salt and white pepper.

Step 2
Add the oil in a thin stream, whisking vigorously, until emulsified.

Step 3
Finally, stir through the dill, then transfer to a sterilised 300ml jar.

Step 4
It will now keep in the fridge for up to a week.

Step 5
Heat the oven to 170C/335F/gas mark 3.

Step 6
Spread the buckwheat on an oven tray and roast for 10-15 minutes, until it turns golden brown – take care that it doesn’t burn.

Step 7
To test it’s done, bite on a piece: the buckwheat should still be quite firm, but not break your teeth.

Step 8
Flake the fish into a large bowl.

Step 9
Add the onion, celery and drained pear, then toss gently to combine.

Step 10
Divide the salad between plates, spoon over the dressing and garnish with the toasted buckwheat.