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Smoked mackerel & beetroot salad with creamy horseradish dressing

A creamy horseradish, lemon and soured cream dressing lifts smoky mackerel, sweet beetroot, earthy lentils and bitter radicchio to a new level

  • Prep: 30 mins
    Cook: 45 mins
  • Serves 6
  • Easy
  • Serves 6
  • Easy
  • Calories 312
  • Carbohydrates 19
  • Saturated Fat 6
  • Sugar 7
  • Protein 16
  • Fat 19
  • Fibre 5
  • Salt 1.1

Nutrition per serving

  • Calories 312
  • Carbohydrates 19
  • Saturated Fat 6
  • Sugar 7
  • Protein 16
  • Fat 19
  • Fibre 5
  • Salt 1.1

Ingredients

  • 6-10 beetroots (depending on size)
  • 140g puy lentils, cooked
  • bunch spring onions (about 8), sliced on an angle
  • 1 eating apple, core removed, thinly sliced (squeeze a little lemon juice over to prevent them turning brown)
  • 1 small radicchio, leaves separated and torn into bite-sized chunks
  • 1 pack smoked mackerel (approx 250g), skin and any bones removed, flaked into chunky pieces
  • zest and juice 1 lemon
  • 150ml pot soured cream
  • 2 tbsp creamed horseradish

Method

  1. Heat oven to 200C/180C fan/gas 6. Place the unpeeled beetroots on a baking tray and roast for 35-50 mins, depending on their size. Give them a gentle squeeze after 35 mins – if they feel tender and are a little shrivelled, they are done; if not, continue cooking. Remove from the oven and set aside to cool.

  2. Using a small sharp knife, carefully peel the beetroots, then cut into wedges (wear plastic gloves to prevent them staining your hands). Mix the dressing ingredients in a small bowl. Put the lentils, spring onions, apple, radicchio and mackerel in a large bowl, add half the dressing and toss everything together. Pile the ingredients onto a serving platter, layering with the beetroots as you do. Serve with the remaining dressing on the side.

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