Smoked Mackerel Salad with Beetroot & Horseradish Dressing

Serves 4: Prep Time: 25 minutes

Fresh and vibrant, this salad balances rich hot-smoked mackerel with crisp greens, grated vegetables and a creamy horseradish dressing.

INGREDENTS:

  • Salad

    • 120 g hot-smoked mackerel fillet

    • 50 g green beans

    • 1 beetroot, peeled and grated

    • 1 carrot, peeled and grated

    • ½ cucumber, seeds removed and sliced

    • 3 spring onions, finely sliced

    • 2 handfuls watercress or mixed salad leaves

    • 2 sprigs parsley, chopped (for garnish)

    • ½ lemon, cut into wedges (to serve)

  • Horseradish Dressing

    • 1 tsp horseradish sauce

    • 4 tbsp extra virgin olive oil

    • 2 tbsp lemon juice

    • 2 tbsp sour cream

    • 2 sprigs fresh parsley, finely chopped

    • Salt and pepper, to taste

INSTRUCTIONS:

1. Make the dressing

Whisk all dressing ingredients in a bowl until smooth. Season to taste.

If you have time, set aside for 10–15 minutes to let the flavours develop.

(Or shake everything together in a small jar with a tight lid.)

2. Prepare the mackerel

Remove the skin and discard.

Break the fillets into bite-sized flakes and set aside.

3. Blanch the beans

Trim and halve the green beans.

Cook in salted boiling water for 4 minutes, then drain and refresh under cold water to stop the cooking.

Pat dry.

4. Prep the vegetables

Grate the beetroot and carrot.

Slice the cucumber and spring onions.

Keep the beetroot separate until assembling to avoid staining the other ingredients.

5. Assemble the salad

Spread the salad leaves over a large plate or bowl.

Top with the beans, cucumber, carrot, spring onion and grated beetroot.

Scatter over the flaked mackerel.

6. Dress and serve

Drizzle with the horseradish dressing.

Finish with chopped parsley and lemon wedges.

Serve immediately.