Peppered mackerel & pink pickled onion salad
- Preparation and cooking time
- no cook
- Serves 6
For the dressing
- 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.