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Try this mackerel salad then check out our mackerel curry, cured mackerel, Spanish mackerel and more mackerel recipes.

Ingredients

  • 200g pearled spelt
  • 1 bunch spring onions, chopped
  • 2 tbsp olive oil
  • 3 tbsp lemon juice
  • 2 tsp cumin seeds, toasted
  • a pinch (optional) dried chilli flakes
  • 250g cooked beetroot, diced
  • 4 fillets smoked peppered mackerel, broken into chunks (discard skin and bones)
  • 1 red-skinned apple, cut into matchsticks and tossed in lemon juice

CREAMY HORSERADISH DRESSING

  • a small bunch dill, chopped
  • finely grated to make 2-3 tsp horseradish, (see notes below)
  • 150g natural yogurt

Method

  • STEP 1

    Cook the spelt in boiling salted water for 25 minutes or until tender, then drain well and cool.

  • STEP 2

    To make the dressing, stir ½ the dill and all the horseradish into the yogurt, with a good pinch of salt. Add 2-3 tbsp cold water and stir until a drizzle-able consistency.

  • STEP 3

    Fry the spring onions in the olive oil in a frying pan until softened, then stir in the lemon juice, cumin seeds and dried chilli flakes (if using). Take off the heat and season.

  • STEP 4

    Tip the drained spelt into a large bowl. Add the cooked spring onions and all the liquid from the pan. Add most of the remaining dill and toss everything together. Pile the spelt onto a serving plate, add the beetroot, mackerel pieces and apple matchsticks, and drizzle over the dressing. Sprinkle with a little more dill to finish.

Fresh horseradish is available from good greengrocers, ocado.com or finefoodspecialist.co.uk.

Check out more of our best salad recipes here...

Chickpea and Halloumi Salad Recipe with Lentils

Authors

Janine Ratcliffe Portrait
Janine RatcliffeFood director
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