Warm Mackerel & Beetroot Salad
This hearty and nutritious salad brings together an array of vibrant ingredients that perfectly complement each other. Tender new potatoes are tossed with flaked smoked mackerel, earthy beetroot chunks, crisp celery, crunchy walnuts, and a zesty salad dressing infused with a hint of creamy horseradish. This dish is not only delicious but also a feast for the eyes. It's a satisfying meal that's easy to prepare and bursting with flavor. Serve alongside some crusty bread for a delightful dining experience.
— Constant Cookbook
Ingredients
- 450g new potatoes , 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 dessing
- 2 tsp creamed horseradish sauce
Instructions
- 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.
- 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.
- Add the salad leaves, mackerel, beetroot, celery and walnuts, and toss gently. Serve with crusty bread.
Cook Time
15M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 645 calories
- Fat Content: 49 grams fat
- Saturated Fat Content: 3 grams saturated fat
- Carbohydrate Content: 29 grams carbohydrates
- Sugar Content: 11 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 24 grams protein
- Sodium Content: 2.37 milligram of sodium
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