Smoked mackerel & beetroot salad with creamy horseradish dressing

Smoked mackerel & beetroot salad with creamy horseradish dressing

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(5 ratings)

Prep: 30 mins Cook: 45 mins


Serves 6
A creamy horseradish, lemon and soured cream dressing lifts smoky mackerel, sweet beetroot, earthy lentils and bitter radicchio to a new level

Nutrition and extra info

  • Gluten-free

Nutrition: per serving

  • kcal312
  • fat19g
  • saturates6g
  • carbs19g
  • sugars7g
  • fibre5g
  • protein16g
  • salt1.1g
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  • 6-10 beetroots (depending on size)
  • 140g puy lentils, cooked
  • bunch spring onions (about 8), sliced on an angle
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 1 eating apple, core removed, thinly sliced (squeeze a little lemon juice over to prevent them turning brown)



    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • 1 small radicchio, leaves separated and torn into bite-sized chunks



    An Italian relative of chicory, radicchio is a forced crop and has distinctive red and white…

  • 1 pack smoked mackerel (approx 250g), skin and any bones removed, flaked into chunky pieces

For the horseradish dressing

  • zest and juice 1 lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 150ml pot soured cream
  • 2 tbsp creamed horseradish
    Horseradish root on a wooden chopping board


    hors rad-ish

    Horseradish root is larger than an ordinary radish, and has a hot, peppery flavour.



  1. Heat oven to 200C/180C fan/gas 6. Place the unpeeled beetroots on a baking tray and roast for 35-50 mins, depending on their size. Give them a gentle squeeze after 35 mins – if they feel tender and are a little shrivelled, they are done; if not, continue cooking. Remove from the oven and set aside to cool.

  2. Using a small sharp knife, carefully peel the beetroots, then cut into wedges (wear plastic gloves to prevent them staining your hands). Mix the dressing ingredients in a small bowl. Put the lentils, spring onions, apple, radicchio and mackerel in a large bowl, add half the dressing and toss everything together. Pile the ingredients onto a serving platter, layering with the beetroots as you do. Serve with the remaining dressing on the side.

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Comments, questions and tips

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12th Apr, 2017
Made this yesterday. Very delicious. I used 2 x 500g bunches of small beetroot from Sainsburys, cooked them for 60 minutes in the oven. It annoys me that the recipe calls for 6 - 10 beetroots - why not just put the weight of beetroot required as it is a key ingredient. I ended up with about 500g of cooked peeled beetroot. Three of us had good platefuls and there was one serving left, so I would say that 'Serves 6' is a bit hopeful. For starters perhaps. Next time (and I will make it again) I'll get some garlic in there, possibly also some dill and capers.
6th Feb, 2016
This was a delicious combination of flavours and textures. Tried to adapt for two portions (used one pack of peppered mackerel). The dressing was lovely and refreshing, especially combined with the sliced apple. I'm going to use the same recipe but substitute prawns next time (not because I didn't like the mackerel, but just because I can imagine it would work well.
19th Jun, 2014
Beautiful mix of flavours - I halved most ingredients and had a generous dinner for two. Used my own home-smoked mackerel which I hope made it extra tasty!
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17th Aug, 2018
We loved this. I made 2/3 of the recipe as my mackerel fillets weighed 170 grams. I'm afraid I couldn't exactly duplicate the recipe as I was out of sour cream and used Greek yogurt with a little buttermilk instead; also out of spring onions so substituted chopped red onion. I did also add chopped fresh dill to the dressing. All this makes it a tip rather than a comment...
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