Warm mackerel and beetroot salad

By michabedford

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Rate this recipe 2.8/5 (26 Votes)

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Beetroot Carpaccio

Beetroot with Horseradish

Ingredients

450g new potatoes, cut into bite size pieces
3 smoked mackerel fillets
250g pack cooked beetroot
100g bag mixed salad leaves
50g walnut pieces
For the dressing:
6 tbsp french dressing
2 tsp creamed horseradish

Details

servings 2
Level of difficulty Easy
Preparation time 10mins
Cooking time 15mins
Cost Budget Friendly

Preparation

Step 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 pieces
Drain the potatoes and cool slightly
Mix the french dressing and horseradish together
Tip in the potatoes, they should still be warm
add the salad leaves, mackerel, beetroot and walnuts.
Toss gently and serve

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