Warm mackerel & beetroot salad
A simple but flavoursome salad that's easily made for two or more people
Ingredients
- 450g new potatoes, 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
- 6 tbsp good-quality salad dessing
- 2 tsp creamed horseradish sauce
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.
Method
-
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.
-
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.
-
Add the salad leaves, mackerel, beetroot, celery and walnuts, and toss gently. Serve
with crusty bread.
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