Take your salad to the next level with this refreshing and filling number. The earthy beetroot and flavoursome mackerel pairs perfectly with the heat of the horseradish dressing and the peppery watercress.
Time
25 mins
Serves
2
Difficulty
Easy
Ingredients
• 340g Field & Flower mackerel fillets
• 5 cooked beetroots, chopped into small chunks
• 400g new potatoes
• 85g watercress
• 2tbsp horseradish sauce
• 4tbsp crème fraiche
• 1 lemon, juiced
• 1tbsp extra virgin olive oil
• 2tbsp dill, chopped
• 2tbsp chives, chopped
• Sea salt & freshly ground black pepper
• Optional: chopped walnuts
Instructions
1. Place potatoes in water with a pinch of salt. Bring to the boil and cook for 10 minutes or until soft. Drain and set aside.
2. In a frying pan, add oil and bring to a medium heat. Season the mackerel and place the fillets skin-side down in the pan and leave for 4 minutes. Turn the mackerel over and cook for a further 2 minutes until firm throughout.
3. In a large bowl mix together the watercress, beetroot and new potatoes. Flake in the cooked mackerel.
4. For the dressing, mix together the horseradish sauce, crème fraiche, lemon juice, extra virgin olive oil, dill, chives and seasoning.
5. Serve the salad and add the dressing. Include chopped walnuts for a bit of bite.
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