Best Smoked Mackerel Beetroot Salad With Creamy Horseradish Dressing Recipes

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

SMOKED MACKEREL SALAD WITH BEETROOT & HORSERADISH DRESSING

Smoked mackerel salad with beetroot & horseradish dressing image

The restaurant trick of giving the same ingredient a couple of treatments turns a simple dish into an impressive starter

Provided by Barney Desmazery

Categories Dinner, Starter

Time 20m

Number Of Ingredients 7

Ingredients

150g bag baby salad leaves
300g/10oz pack smoked mackerel fillets, skinned and flaked
4 tbsp horseradish cream
3 small shallots , finely sliced into rings
4 tbsp red wine vinegar
4 cooked, peeled beetroot , 2 finely diced, 2 sliced into 18 slices
8 tbsp olive oil

Steps:

For the dressing, tip the shallots into a bowl with the vinegar, season and set aside to soften for a few mins. Mix the diced beetroot and olive oil into the shallots. The dressing can be made up to a day ahead and chilled.
To serve, lightly toss the leaves with the mackerel and some of the dressing. Place 3 slices of beetroot onto each plate, pile the salad into the centre, then spoon the rest of the dressing around the outside. Spoon little blobs of horseradish around each plate and serve.

Nutrition Facts : Calories 348 calories, Fat 31 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 11 grams protein, Sodium 1.31 milligram of sodium