
Background
This smoked mackerel and beetroot salad is ready within just a few minutes, so it’s an ideal lunch on busy days or makes an easy supper. It’s healthy, gluten-free and dairy-free, so perfect for the health-conscious! Serve it with wholesome bread, scones or oatcakes.
Ingredients
- 2 handful of baby salad leaves
- 1 slice of smoked mackerel fillet, skin removed
- 2 cooked beetroots
- 2 spring onions or 1 shallot
- 2 Tbsp olive oil
- 1 Tbsp red wine vinegar
- 1 Tbsp horseradish cream
Instructions
- Scatter the salad leaves onto a large serving dish.
- Cut the beetroot into small cubes, and flake the mackerel into bite-size pieces. Slice the spring onion or finely chop the shallot. Scatter all over the salad leaves.
- Mix the oil and vinegar and season to taste. Drizzle the salad with the dressing and toss.
- Spoon little blobs of horseradish on top and serve.
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Categories
- Meal Type: - Brunch - Everyday - Lunch - Main - Quick & Easy - Salad - Seasonal - Starter - Supper
- Cuisines: - British
- Occasions: - Dinner Party - Parties
- Ingredients: - Oily Fish - Roots & Bulbs
- Health and Diet: - Combination - Dairy Free - Diabetic - Egg Free - Gluten Free - Healthy - Nut Free - Semi-vegetarian - Sugar Free
- Skill Levels: - Easy
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