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Warm mackerel & beetroot salad

Warm mackerel & beetroot salad

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

A simple but flavoursome salad that's easily made for two or more people

  • Easily halved
Nutrition: per serving
NutrientUnit
kcal645
fat49g
saturates3g
carbs29g
sugars11g
fibre3g
protein24g
salt2.37g
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Ingredients

  • 450g new potato , cut into bite-size pieces
  • 3 smoked mackerel fillets, skinned
  • 250g pack cooked beetroot
  • 100g bag mixed salad leaves
  • 2 celery sticks, finely sliced
  • 50g walnut pieces

For the dressing

  • 6 tbsp good-quality salad dressing
  • 2 tsp creamed horseradish sauce

Method

  • 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.

RECIPE TIPS
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.

Recipe from Good Food magazine, January 2007

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Overall rating

A star rating of 4.7 out of 5.61 ratings
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