Warm mackerel & beetroot salad

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Good Food

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Recipe by Good Food

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1. 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.
2. 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.
3. Add the salad leaves, mackerel, beetroot, celery and walnuts, and toss gently. Serve with crusty bread.

Make your own salad dressing

If you would like to make your own salad dressing, whisk together 3 tbsp olive oil, 1 tbsp wine vinegar or lemon juice and 1 tsp Dijon or other mild mustard. Season to taste, then mix with the horseradish.

Per serving

645 kcalories, protein 24g, carbohydrate 29g, fat 49 g, saturated fat 3g, fibre 3g, sugar 11g, salt 2.37 g

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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

FOR THE DRESSING

• 6 tbsp good-quality salad dessing
• 2 tsp creamed horseradish sauce

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 15 mins

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

FOR THE DRESSING

• 6 tbsp good-quality salad dessing
• 2 tsp creamed horseradish sauce

Per serving

645 kcalories, protein 24g, carbohydrate 29g, fat 49 g, saturated fat 3g, fibre 3g, sugar 11g, salt 2.37 g

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