
Peppered mackerel & pink pickled onion salad
- Sophie Godwin – Cookery writer
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Serves 4
Easy
Prep: 15 mins
no cook
A star rating of 5 out of 5.12 ratingsRate
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This starter, with its quick pickled onion is impressive, but takes little time as it’s part of making the dressing. You can do it while the turkey is cooking
Healthy
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Ingredients
Nutrition
Units:
MetricUS
-
240g pack peppered smoked mackerel
torn into pieces
-
100g bag watercress
-
250g pack ready-cooked beetroot
-
100g bag honey-roasted mixed nuts
For the dressing
-
1 small red onion
very thinly sliced
-
3 tbsp sherry vinegar
-
pinch of sugar
-
4 tbsp extra virgin olive oil
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Nutrition: per serving
- kcal318
- fat25g
- saturates4g
- carbs7g
- sugars4g
- fibre4g
- protein13g
- salt0.9g
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Method
-
step 1
Mix together the onion, vinegar, sugar and a pinch of salt. Leave to pickle while you dice the beetroot and roughly chop the nuts.
-
step 2
Divide the watercress and smoked mackerel between six plates. Scatter over the beetroot and nuts, then top with a cluster of the pickled onions. Whisk the oil into the pickling vinegar, then drizzle the dressing around the outside of each plate.
Recipe from Good Food magazine, December 2016
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A star rating of 5 out of 5.12 ratings
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