Beet & apple salad with horseradish mackerel cream

Beet & apple salad with horseradish mackerel cream

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Cooking time

Prep: 8 mins No cook

Skill level

Easy

Servings

Serves 2

Give your lunch a lift with this easy but impressive salad, topped with tangy horseradish and creamy low-fat yogurt. Ready in under 10 minutes

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
418
protein
20g
carbs
31g
fat
24g
saturates
4g
fibre
7g
sugar
27g
salt
1.5g

Ingredients

  • 2 red-skinned apples, unpeeled, cored and cut into bite-sized chunks
  • squeeze of lemon (optional)
  • good handful mixed salad leaves
  • 6 cooked baby beets, plain or spicy, halved or quartered
  • 100g smoked mackerel, flaked
  • 150g pot 0% bio-yogurt
  • 2 tsp hot horseradish sauce
  • 2 tbsp sunflower seeds
  • a few dill sprigs

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Method

  1. If not eating straight away, toss the apple in a little lemon juice to prevent it going brown. Pile the salad leaves onto plates and top with the apple and beets.
  2. Mix the mackerel with the yogurt and horseradish sauce to make an almost mousse-like consistency. Spoon onto the salad and scatter with the seeds and dill.

Recipe from Good Food magazine, August 2014

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