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Smoked mackerel and roasted beet salad

Smoked mackerel and roasted beet salad

Name: Smoked mackerel and roasted beet salad
Total time: 30 min
Yield: serves 4
Ingredients: 250g pack cooked beetroot quartered; olive oil; 1 tbsp (freshly grated or creamed) horseradish; 2 tbsp low-fat natural yoghurt; 1 tsp Dijon mustard; chopped to make 1 tbsp dill; ½ lemon juiced; 100g watercress; 280g pack peppered smoked mackerel

Published: February 3, 2015 at 9:53 AM

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serves 4

Easy

Total time: 30 mins

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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

Nutrition

250g pack cooked beetroot

quartered
olive oil
1 tbsp (freshly grated or creamed) horseradish
2 tbsp low-fat natural yoghurt
1 tsp Dijon mustard
chopped to make 1 tbsp dill
½ lemon

juiced
100g watercress
280g pack peppered smoked mackerel

Nutrition: per serving

kcal310
fat23.1g
saturates4.7g
carbs7.8g
sugars0g
fibre2.4g
protein16.7g
salt1.7g

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.

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