Smoked Mackerel and Brown Rice Bowl with Beetroot and Horseradish

Make smoked mackerel and brown rice bowl with beetroot and horseradish, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
90 g Smoked mackerel (One fillet, skin off. Where nearly all the fat in this bowl is, and why 90 g is enough. As sold. Most of the fat in any dish it is in.)
140 g Cooked brown rice (Cooked weight.)
100 g Cooked beetroot (Vacuum-packed, not the kind in vinegar, which fights the horseradish. Vacuum-packed, not pickled. Pickled beetroot carries vinegar and usually sulphites.)
40 g Watercress
40 g Radishes
40 g Greek yogurt, 0% fat
2 tsp (12 g) Creamed horseradish
A squeeze Lemon juice
A few fronds Fresh dill
Ingredient notes on the recipe page.

METHOD
1. Stir the horseradish, lemon and a pinch of salt into the yogurt.
2. Cut the beetroot into wedges and slice the radishes thinly.
3. Rice in the bowl, watercress over it, then the beetroot, radish and the mackerel flaked in large pieces. Spoon the yogurt over and add the dill.

Contains milk, eggs and fish.
Creamed horseradish is made with cream and often egg yolk. Plain grated horseradish carries neither.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/smoked-mackerel-brown-rice-beetroot

AI-generated images illustrating the recipe.

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