Warm mackerel & beetroot salad

A simple but flavoursome salad that’s easily made for two or more people

  • Prep:10 mins
    Cook:15 mins
  • Serves 4
  • Easy

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


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.


  1. 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.

  2. 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.

  3. Add the salad leaves, mackerel, beetroot, celery and walnuts, and toss gently. Serve with crusty bread.

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