- 150g bag baby salad leaves
- 300g/10oz pack smoked mackerel fillets, skinned and flaked
Mackerel is a firm-fleshed, torpedo-shaped sea fish. Whole mackerel weigh in around 10-12oz (…
- 4 tbsp horseradish cream
Horseradish root is larger than an ordinary radish, and has a hot, peppery flavour.
For the dressing
- 3 small shallots, finely sliced into rings
Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
- 4 tbsp red wine vinegar
- 4 cooked, peeled beetroot, 2 finely diced, 2 sliced into 18 slices
A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…
- 8 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
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.
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.