Mackerel, beetroot and potato salad with horseradish dressing

Recipe uploaded by

olive magazine

2 ratings

Recipe by olive magazine

Subscribe to olive magazine - 3 issues for £1

Tested

Leave a comment or rate this recipe

1. Boil the potatoes until tender. Flake the mackerel into large chunks. Whisk the horseradish, lemon and yoghurt together. Quarter the beets. Pile the spinach onto plates and divide the warm potatoes and beetroot between them. Scatter the mackerel over and drizzle with the dressing.

GI Assessment

The potatoes in this recipe let the GI side down in an otherwise virtuous recipe but, since they are small new potatoes that retain more of their physical structure, just keep the skins on to achieve a better GI rating.

Per serving

683 kcalories, protein 33.5g, carbohydrate 46.7g, fat 41.5 g, saturated fat 10g, fibre 4.4g, salt 3.22 g

Latest comments and suggestions

• MsVanDeKamp

  08 November 2007

  MsVanDeKamp rated and commented on this recipe

  

  I made this, but substituted the smoked mackerel for hand carved ham - delicious! Next time I make it I will add more horseradish, as I love the kick.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Marcus

  13 January 2008

  Marcus rated and commented on this recipe

  

  Great dish

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/3664/

Your binder

• Register
• Sign in
• More info

Save your favourite recipes; add, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 10 small new potatoes
• 2 smoked mackerel fillets
• 2 tbsp horseradish cream
• 1 lemon , juiced
• 142ml carton natural yogurt
• 4 small, cooked beetroot , look for ones that aren't in vinegar
• 2 handfuls baby spinach

Search Good Food

Keywords

Filter search

Recipes All this site The web

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 2

Preperation and cooking times

Ingredients

• 10 small new potatoes
• 2 smoked mackerel fillets
• 2 tbsp horseradish cream
• 1 lemon , juiced
• 142ml carton natural yogurt
• 4 small, cooked beetroot , look for ones that aren't in vinegar
• 2 handfuls baby spinach

Per serving

683 kcalories, protein 33.5g, carbohydrate 46.7g, fat 41.5 g, saturated fat 10g, fibre 4.4g, salt 3.22 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.