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Peppered mackerel & pink pickled onion salad

Peppered mackerel & pink pickled onion salad

A star rating of 5 out of 5.8 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • no cook
  • Easy
  • Serves 6

This starter, with its quick pickled onion is impressive, but takes little time as it’s part of making the dressing. You can do it while the turkey is cooking

Nutrition: per serving
NutrientUnit
kcal318
fat25g
saturates4g
carbs7g
sugars4g
fibre4g
protein13g
salt0.9g
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Ingredients

  • 240g pack peppered smoked mackerel , torn into pieces
  • 100g bag watercress
  • 250g pack ready-cooked beetroot
  • 100g bag honey-roasted mixed nuts

For the dressing

  • 1 small red onion , very thinly sliced
  • 3 tbsp sherry vinegar
  • pinch of sugar
  • 4 tbsp extra virgin olive oil

Method

  • STEP 1

    Mix together the onion, vinegar, sugar and a pinch of salt. Leave to pickle while you dice the beetroot and roughly chop the nuts.

  • STEP 2

    Divide the watercress and smoked mackerel between six plates. Scatter over the beetroot and nuts, then top with a cluster of the pickled onions. Whisk the oil into the pickling vinegar, then drizzle the dressing around the outside of each plate.

Recipe from Good Food magazine, December 2016

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A star rating of 5 out of 5.8 ratings
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