Smoked Mackerel and Egg Plate with Beetroot

Make smoked mackerel and egg plate with beetroot, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
80 g Smoked mackerel (One fillet, skin peeled off. It is the richest thing on the plate by a distance. As sold. Most of the fat in any dish it is in.)
2 large, about 110 g Egg
150 g Boiled potato (Cooked the night before and kept in the fridge. Cooked weight.)
100 g Cooked beetroot (Vacuum-packed, not pickled. Pickled beetroot carries vinegar and usually sulphites.)
50 g Radishes
40 g Watercress
2 tsp (12 g) Creamed horseradish
To taste Black pepper
Ingredient notes on the recipe page.

METHOD
1. Boil the eggs for seven minutes, cool in cold water and peel. Halve them.
2. Slice the beetroot and potato, quarter the radishes and arrange them on a plate with the watercress.
3. Flake the mackerel over in large pieces, add the eggs and put the horseradish on the side. Plenty of black pepper.

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-egg-beetroot-plate

AI-generated images illustrating the recipe.

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