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Smoked mackerel & beetroot salad with creamy horseradish dressing

Smoked mackerel & beetroot salad with creamy horseradish dressing

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

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

  • Gluten-free
Nutrition: per serving
HighlightNutrientUnit
low inkcal312
fat19g
saturates6g
carbs19g
sugars7g
fibre5g
protein16g
salt1.1g
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Ingredients

For the horseradish dressing

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, May 2014

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A star rating of 5 out of 5.5 ratings
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