Name: Smoked mackerel salad with beetroot & horseradish dressing
Prep time: 20 min
Total time: 20 min
Yield: 6
Cuisine: British
Ingredients: 150g bag baby salad leaves; 300g/10oz pack smoked mackerel fillets, skinned and flaked; 4 tbsp horseradish cream; 3 small shallots finely sliced into rings; 4 tbsp red wine vinegar; 4 cooked, peeled beetroot 2 finely diced, 2 sliced into 18 slices; 8 tbsp olive oil

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Smoked mackerel salad with beetroot & horseradish dressing

Smoked mackerel salad with beetroot & horseradish dressing

Barney Desmazery

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Serves 6

Easy

Prep: 20 mins

A star rating of 4.3 out of 5.6 ratingsRate

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Ingredients

Nutrition

Units:

MetricUS

150g bag baby salad leaves
300g/10oz pack smoked mackerel

fillets, skinned and flaked
4 tbsp horseradish

cream

For the dressing

3 small shallots

finely sliced into rings
4 tbsp red wine vinegar
4 cooked, peeled beetroot

2 finely diced, 2 sliced into 18 slices
8 tbsp olive oil

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Nutrition: per serving

kcal348
fat31g
saturates6g
carbs6g
sugars6g
fibre1g
protein11g
salt1.31g

low

Method

step 1

For the dressing, tip the shallots into a bowl with the vinegar, season and set aside to soften for a few mins. Mix the diced beetroot and olive oil into the shallots. The dressing can be made up to a day ahead and chilled.
step 2

To serve, lightly toss the leaves with the mackerel and some of the dressing. Place 3 slices of beetroot onto each plate, pile the salad into the centre, then spoon the rest of the dressing around the outside. Spoon little blobs of horseradish around each plate and serve.

Recipe from Good Food magazine, March 2010

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A star rating of 4.3 out of 5.6 ratings

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