Warm mackerel & beetroot salad
By Good Food
A simple but flavoursome salad that’s easily made for two or more people
- Prep:10 mins
- Serves 4
Nutrition per serving
- kcal 645
- fat 49g
- saturates 3g
- carbs 29g
- sugars 11g
- fibre 3g
- protein 24g
- salt 2.37g
- 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
TipMake 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.
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.