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Smoked mackerel, beet and apple salad with creamy horseradish dressing

Smoked Mackerel Salad Recipe with Beetroot and Horseradish

Smoked mackerel, beet and apple salad with creamy horseradish dressing

Name: Smoked mackerel, beet and apple salad with creamy horseradish dressing
Total time: 40 min
Yield: Serves 4-6
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; a small bunch dill chopped; finely grated to make 2-3 tsp horseradish (see notes below); 150g natural yogurt

Janine Ratcliffe

Published: January 8, 2019 at 4:00 PM

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Serves 4-6

Easy

Total time: 40 mins

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Check out our hearty smoked mackerel salad with crunchy apple and vibrant beetroot. This recipe is packed with flavour and ready in just 40 minutes – an easy midweek meal for the family

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Alternatives

Complete the dish

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

Ingredients

Nutrition

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

Nutrition: per serving

kcal616
fat33g
saturates6.9g
carbs42.5g
sugars15.7g
fibre8.2g
protein33.3g
salt2.2g

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...

Authors

Janine Ratcliffe in a short sleeved long dress sitting on a chair beneath palm trees on a balcony

Janine RatcliffeFood director

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