Mackerel Salad with Beetroot and Horseradish Cream

Mackerel Salad with Beetroot and Horseradish Cream

 Midweek I am always in a rush to find something quick and easy to make for supper and a simple salad or snack is usually the answer. We all know that fish and particularly oily fish is good for us, so last week I plumped for peppered mackerel. The recipe for this chosen dish is simply based on a salad I tasted in a local cafe last year. I recall at the time I was impressed with the combinations of flavours and pleased with myself that I had made such a good choice for lunch.

Mackerel has quite an intense flavour with creamy meat, so I knew I needed something sharp and possibly sweet to cut through the oil and compliment the robustness of the fish. With this in mind I selected beetroot as an accompaniment and just to add an extra kick, I combined horseradish and Creme Fraiche to create a cream dressing for the salad. The crunchy and creamy textures combined with the sweetness of the beetroot and the heat from the Horseradish work extremely well together. This results in a salad which is not only scrumptious, but packed with healthy produce and perfect for a mid-week supper. Try it and I bet it will put a spring in your step!

---

Mackerel with Beetroot and Horseradish Cream

Prep Time 15 mins

Serves 2

Ingredients

10-12 Small New Potatoes

2 Peppered Mackerel Fillets

4 Beetroot

Mixed leaves

1 Red Pepper

10-12 Cherry Tomatoes

2 Dessert Spoons of Creme Fraiche

2 Tsps of Horseradish (add more if you like it hot)

Method

1. Boil the kettle first as this saves time. Thanks must go to Jamie Oliver for this helpful tip.

2. Slice the new potatoes in half (lengthways) and put in a pan with the boiling water and cook for about 15 minutes until soft. Check after 10mins.

3. Place the mixed leaves in the bowls and slice the tomatoes in half and add to the leaves. Finally add sliced pepper to the salad.

4. Remove the mackerel from its skin and remove any rogue bones you can see or feel. Then roughly tear the mackerel into bite sized pieces and scatter over the salad.

5. Whilst you are waiting for the potatoes to soften mix the creme fraiche with the horseradish and leave to one side. Taste to check you have got the balance right and adjust accordingly.

6. Once the potatoes are ready, drain and if time allows cool a little and then scatter amongst the mackerel.

7. Finally dollop small spoonfuls of Horseradish cream over the salad and serve.

#Supper #Mackerel #Salad #Horseradish #Healthyfood #CherryTomatoes #HealthyLiving #home #SummerFood #cooking #Tomatoes #NewPotatoes #food #tostada #Cream #Beetroot #fish #SimpleSuppers #HealthEating #cremefraiche