3431

Smoked mackerel and roasted beet salad

  • serves 4
  • Easy

Mackerel and beetroot match perfectly with each other and this is a really quick and easy way to partner them. The peppery flavour of the watercress and kick of horseradish will make you forget you're being virtuous.

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Ingredients

  • cooked beetroot 250g pack, quartered
  • olive oil
  • horseradish 1 tbsp (freshly grated or creamed)
  • low-fat natural yoghurt 2 tbsp
  • Dijon mustard 1 tsp
  • dill chopped to make 1 tbsp
  • lemon ½, juiced
  • watercress 100g
  • peppered smoked mackerel 280g pack

Method

  • Step 1

    Step 1

    Heat the oven to 200C/fan 180C/gas 6. Toss the beetroot quarters with 1 tsp oil, season, tip onto a baking tray and roast for 20 minutes. Leave to cool a little. Mix the horseradish, natural yoghurt, Dijon and half the dill and season. Add a little lemon juice to loosen. Divide the watercress between 4 plates, break up the smoked mackerel and scatter on top with the beetroot wedges. Drizzle over the dressing and remaining dill to serve.

Nutritional Information

  • Kcals 310
  • Carbs 7.8g
  • Protein 16.7g
  • Fat 23.1g
  • Salt 1.7g
  • Saturates 4.7g
  • Fibre 2.4g
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