Smoked Mackerel Salad With Beetroot & Horseradish Dressing
This flavorful salad combines delicate baby salad leaves with tender smoked mackerel, creating a harmonious blend of textures and flavors. The tangy red wine vinegar and sweet diced beetroot lend a refreshing contrast, while the horseradish cream adds a subtle kick. A perfect dish for a light lunch or a vibrant side salad. Enjoy this colorful and nutritious creation!
— Constant Cookbook
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
Instructions
- 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.
- 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.
Prep Time
PT20M
Yield
Serves 6
Nutrition
- Calories: 348 calories
- Fat Content: 31 grams fat
- Saturated Fat Content: 6 grams saturated fat
- Carbohydrate Content: 6 grams carbohydrates
- Sugar Content: 6 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 11 grams protein
- Sodium Content: 1.31 milligram of sodium
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