SMOKED MACKEREL & BEETROOT SALAD WITH CREAMY HORSERADISH DRESSING

Smoked mackerel & beetroot salad with creamy horseradish dressing image

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

Provided by Cassie Best

Time 1h15m

Number Of Ingredients 9

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

Steps:

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.
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.

Nutrition Facts : Calories 312 calories, Fat 19 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 16 grams protein, Sodium 1.1 milligram of sodium