Warm mackerel & beetroot salad
- Preparation and cooking time
- Serves 4
A simple but flavoursome salad that's easily made for two or more people
For the dressing
- 6 tbsp good-quality salad dressing
- 2 tsp creamed horseradish sauce
- STEP 1
Boil the potatoes for 12-15 mins until just tender. Meanwhile, flake the mackerel fillets into large pieces and cut the beetroot into bite-size chunks.
- STEP 2
Drain the potatoes and cool slightly. Mix the salad dressing and horseradish sauce together in a salad bowl and season. Tip in the potatoes – they should still be warm.
- STEP 3
Add the salad leaves, mackerel, beetroot, celery and walnuts, and toss gently. Serve with crusty bread.
MAKE YOUR OWN SALAD DRESSING
If you would like to make your own salad dressing, whisk together 3 tbsp olive oil, 1 tbsp wine vinegar or lemon juice and 1 tsp Dijon or other mild mustard. Season to taste, then mix with the horseradish.