Smoked mackerel and roasted beet salad

Name: Smoked mackerel and roasted beet salad
Total time: 30 min
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

30 minutes
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.

February 3, 2015 at 9:53 am

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.