Smoked Mackerel and Beetroot salad with Horseradish Dressing
Serves: 4 - 6
Preparation: 10 minutes
Cooking Time: 45 minutes
Round, oily fish related to tuna. Similar in taste to herring, yet higher in fatty acid and omega 3. When gently smoked, the process cooks the fish so can be eaten as they are. The smoking gives an intense flavour, which works well in pate or salads.
Ingredients
- 8 beetroot
- Bag of watercress
- 6 spring onions, roughly chopped
- 1 apple, core removed, and cut into matchsticks
- 2 chicory 250g smoked mackerel, flaked into chunks
- For the dressing:
- 150ml natural yoghurt
- juice of 1 lemon
- 2 heaped tbsp horseradish cream
Method
- Heat the oven to 200C/350F/gas 6
- Place the beetroot on a baking tray and roast in the oven for 45 minutes. If they are soft to squeeze, and a little shriveled they are ready.
- Peel the beetroot and slice into wedges.
- Mix all the ingredients for the dressing in a bowl with a pinch of salt.
- Mix the rest of the salad ingredients on a salad platter with the dressing, and nestle the beetroot between the other ingredients. Sprinkle over the smoked mackerel.
- Serve with crusty bread.
