Peppered mackerel & pink pickled onion salad
Serves 4
Easy
Prep:
no cook
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
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Showing items 1 to 3 of 6
- 240g pack peppered smoked mackereltorn into pieces
- 100g bag watercress
- 250g pack ready-cooked beetroot
- 100g bag honey-roasted mixed nuts
For the dressing
- 1 small red onionvery thinly sliced
- 3 tbsp sherry vinegar
- pinch of sugar
- 4 tbsp extra virgin olive oil
Nutrition: per serving
- kcal318
- fat25g
- saturates4g
- carbs7g
- sugars4g
- fibre4g
- protein13g
- salt0.9g
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.
