Smoked mackerel salad with beetroot & horseradish dressing

Smoked mackerel salad with beetroot & horseradish dressing

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(5 ratings)

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Cooking time

Prep: 20 mins

Skill level

Easy

Servings

Serves 6

The restaurant trick of giving the same ingredient a couple of treatments turns a simple dish into an impressive starter

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
348
protein
11g
carbs
6g
fat
31g
saturates
6g
fibre
1g
sugar
6g
salt
1.31g

Ingredients

  • 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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Method

  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.
  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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Comments

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fuzzbox9's picture
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Can't fault this recipe. Prepare in advance, job done and my guests were highly impressed.

jennyhw's picture
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This made a lovely quick and tasty supper,with warm baby new potatoes. Will def make again.

nicolap's picture
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This was a fab and easy lunch. will be making this again

janbomyers's picture
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Very easy and very tasty.

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