Smoked Mackerel and Brown Rice Bowl with Beetroot and Horseradish
Makes 1 serving

INGREDIENTS
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

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.

RECIPE NOTES
Packs well the night before if the yogurt goes in a separate pot. Beetroot bleeds into everything it touches, which is fine, but the watercress goes limp in the juice, so keep it on top.
Smoked mackerel is 25% fat, which is where the calories come from. Smoked trout at the same weight is about 130 kcal less and works just as well against the horseradish.

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