Lunches
Smoked Mackerel & Beetroot Salad
10 mins
Prep
0 mins
Cook
2
Servings
Ingredients
- 2 peppered smoked mackerel fillets, skins removed
- 2 pre-cooked beetroots, cut into wedges
- 100g fresh salad leaves (lamb's lettuce or baby spinach)
- 1/2 red onion, very thinly sliced into half-moons
- For the dressing: 2 tbsp mayonnaise, 1 tbsp Greek yogurt, 1 tsp hot horseradish sauce, a squeeze of lemon juice
Method
- Whisk the mayonnaise, Greek yogurt, horseradish sauce, and lemon juice together in a small bowl until smooth to make the sharp cream dressing.
- Divide the fresh salad leaves and thinly sliced red onion evenly among two large lunch bowls.
- Arrange the sweet beetroot wedges over the salad greens.
- Using your fingers, flake the skinless peppered smoked mackerel fillets into large, rustic chunks, scattering them across the bowls.
- Drizzle the pungent horseradish dressing generously across the salad right before serving. Pairs perfectly with a slice of oat bread.
A fast, vibrant lunch bowl contrasting rich, oily peppered smoked mackerel flakes with sweet, earthy cooked beetroot and a sharp horseradish drizzle.