Name: Warm mackerel & beetroot salad
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: British
Ingredients: 450g new potato cut into bite-size pieces; 3 smoked mackerel fillets, skinned; 250g pack cooked beetroot; 100g bag mixed salad leaves; 2 celery sticks, finely sliced; 50g walnut pieces; 6 tbsp good-quality salad dressing; 2 tsp creamed horseradish sauce

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Warm mackerel & beetroot salad

Warm mackerel & beetroot salad

Good Food team

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Serves 4

Easy

Prep: 10 mins

Cook: 15 mins

A star rating of 4.7 out of 5.70 ratingsRate

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A simple but flavoursome salad that's easily made for two or more people

Easily halved

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Ingredients

Nutrition

Units:

MetricUS

450g new potato

cut into bite-size pieces
3 smoked mackerel

fillets, skinned
250g pack cooked beetroot
100g bag mixed salad leaves
2 celery

sticks, finely sliced
50g walnut

pieces

For the dressing

6 tbsp good-quality salad dressing
2 tsp creamed horseradish

sauce

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Nutrition: per serving

kcal645
fat49g
saturates3g
carbs29g
sugars11g
fibre3g
protein24g
salt2.37g

Method

step 1

Boil the potatoes for 12-15 mins until just tender. Meanwhile, flake the mackerel fillets into large pieces and cut the beetroot into bite-size chunks.
step 2

Drain the potatoes and cool slightly. Mix the salad dressing and horseradish sauce together in a salad bowl and season. Tip in the potatoes – they should still be warm.
step 3

Add the salad leaves, mackerel, beetroot, celery and walnuts, and toss gently. Serve with crusty bread.

RECIPE TIPS

MAKE YOUR OWN SALAD DRESSING

If you would like to make your own salad dressing, whisk together 3 tbsp olive oil, 1 tbsp wine vinegar or lemon juice and 1 tsp Dijon or other mild mustard. Season to taste, then mix with the horseradish.

Recipe from Good Food magazine, January 2007

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Overall rating

A star rating of 4.7 out of 5.70 ratings

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