Peppered mackerel & pink pickled onion salad

Peppered mackerel & pink pickled onion salad

  • 1
  • 2
  • 3
  • 4
  • 5
(3 ratings)

Prep: 15 mins 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 and extra info

Nutrition: per serving

  • kcal318
  • fat25g
  • saturates4g
  • carbs7g
  • sugars4g
  • fibre4g
  • protein13g
  • salt0.9g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 240g pack peppered smoked mackerel, torn into pieces
    Mackerel

    Mackerel

    Mackerel is a firm-fleshed, torpedo-shaped sea fish. Whole mackerel weigh in around 10-12oz (…

  • 100g bag watercress
    Watercress

    Watercress

    wort-er-cress

    With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…

  • 250g pack ready-cooked beetroot
    Beetroot

    Beetroot

    beat-root

    A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…

  • 100g bag honey-roasted mixed nuts

For the dressing

  • 1 small red onion, very thinly sliced
  • 3 tbsp sherry vinegar
  • pinch of sugar
    Sugar

    Sugar

    shuh-ga

    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 4 tbsp extra virgin olive oil

Method

  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.

  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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
catie74
23rd Aug, 2017
serves 4 as a great lunch
hayleysmart
3rd Aug, 2017
5.05
Simple to do and simply stunning to taste, I wouldn't change a thing
katycooks's picture
katycooks
31st Dec, 2016
5.05
I did this as the starter for my Christmas meal and, despite some murmurings about bones, I had 4 completely empty plates and compliments all round. It could not have been easier to prepare and made a really light but very tasty start to the meal.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.