Smoked Mackerel Salad With Beetroot & Horseradish Dressing

Serving 6 people

20 min


  • baby arugula leaves 150g bag baby salad leaves
  • beetroot 4 cooked, peeled beetroot, 2 finely diced, 2 sliced into 18 slices
  • horseradish cream 4 tbsp horseradish cream
  • mackerel fillets 300g 10oz pack smoked mackerel fillets, skinned and flaked
  • olive oil 8 tbsp olive oil
  • red wine vinegar 4 tbsp red wine vinegar
  • shallots 3 small shallots, finely sliced into rings
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How to make it

  1. For the dressing, tip the shallots intoa bowl with the vinegar, season and setaside to soften for a few mins.
  2. Mix thediced beetroot and olive oil into theshallots. The dressing can be made upto a day ahead and chilled.To serve, lightly toss the leaves withthe mackerel and some of the dressing.
  3. Place 3 slices of beetroot onto each plate,pile the salad into the centre, then spoonthe rest of the dressing around theoutside. Spoon little blobs of horseradisharound each plate and serve.