Beetroot and Smoked Mackerel Salad

Beetroot and Smoked Mackerel Salad

This recipe is part of a series of recipes featuring beetroot.

I’m never sure whether salads constitute a “recipe” or not. This one is so simple that the average 5 year old could make it but it is so tasty everyone will love to eat it.

The smokiness of the mackerel matches the earthiness of the beetroots perfectly and the whole thing is lifted by the sharp tang of the dressing. Walnuts add another earthy dimension but also some much needed crunch. Overall this is the perfect blend of flavours and textures.

If you want to whip up a quick lunch for friends this will do the trick, you could even buy ready cooked beetroot to make it quicker still.

The salad travels well in a lunch box (without the dressing) so you could take it to work for lunch – although not everyone appreciates the smell of smoked fish in the office. It would even make a fantastic sandwich stuffed, just as it is, between two slices of crusty granary bread. Yum!

Ingredients

250g Pre-Roasted Beetroot

2 Smoked Mackerel Fillets

Salad Leaves

A Handful of Walnut Halves

1 tsp Thyme Leaves

3 tbsp Extra Virgin Olive Oil

1 tbsp Red Wine Vinegar

1tsp honey

Salt & Pepper

Method

Whisk together the oil, vinegar, honey and thyme to make a dressing, season with a little salt and freshly ground black pepper.

Toss the salad leaves and beetroot in the dressing and pile into a bowl.

Remove the skin from the mackerel and break the fillets into generous pieces. Pile on top of the salad and scatter over the walnuts and eat!

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Roasted Beetroot and New Potatoes with Pan-Fried Mackerel Fillets

Roasted Beetroot & New Potatoes with Pan Fried Mackerel FilletsThis recipe is part of a series of recipes featuring beetroot.

If you are looking for a simple, satisfying meal which is packed with flavour and vibrant colour then look no further. Soft roasted veg with crispy skinned mackerel and the kick of horseradish is wonderful. Dill works beautifully with both the fish and the beetroot and the fennel seeds give an additional kick of aniseed so that the flavour is not swamped by the horseradish sauce.

It delivers all the comfort of a Sunday roast without the extended stomach and excessive washing up. That sounds like a win to me.

Ingredients

250g Pre-Roasted and peeled Beetroot

250g small New Potatoes

4 Mackerel Fillets (or 2 butterfly fillets)

1 tsp Fennel Seeds

2 tbsp + 1 tsp Vegetable Oil (I use groundnut)

A handful of Dill

Horseradish Sauce

Salt & Pepper

Method

Pre-heat the oven to 200°C / 400°F / Gas Mark 6

Toss the potatoes in the 2 tbsp oil, sprinkle with fennel seeds and place in the oven for around 30 minutes until cooked and lightly browned.

Cut the beetroot into wedges and add to the roasting tin, sprinkle with half the dill and return to the oven. The beetroot is already cooked so you only need to heat it through.

Brush the remaining teaspoon of oil over the skin of the mackerel fillets, season with salt and pepper and place, skin side down in a hot frying pan.

Fry until the skin is crispy and the fillets move easily in the pan. If the fillets are not quite cooked through (the flesh will be opaque) turn them over for a minute or two until done.

Pile the potatoes and beetroot onto a serving plate, season well and sprinkle over the remaining dill. Serve the mackerel fillets on top with a generous dollop of horseradish sauce.

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