Smoked Mackerel, New Potato and Beetroot Salad with Horseradish
Makes 1 serving

INGREDIENTS
90 g Smoked mackerel (As sold. Most of the fat in any dish it is in.)
200 g New potatoes (Raw weight, skins on.)
100 g Cooked beetroot (Vacuum-packed, not pickled. Pickled beetroot carries vinegar and usually sulphites.)
50 g Watercress
2 tsp, about 12 g Creamed horseradish
50 g Greek yogurt, 0% fat
5 g Olive oil
A squeeze Lemon juice
A few, snipped Chives
A good grind Black pepper

METHOD
1. Boil the potatoes for fifteen minutes until a knife goes in without resistance, drain, halve them and toss them warm with the oil and salt.
2. Whisk the yogurt, horseradish and lemon together.
3. Cut the beetroot into wedges. Peel the skin off the mackerel and flake it into big pieces.
4. Arrange the watercress, potatoes and beetroot, lay the mackerel over, spoon on the dressing and finish with chives and pepper.

Contains milk, eggs and fish.
Creamed horseradish is made with cream and often egg yolk. Plain grated horseradish carries neither.

RECIPE NOTES
The dressing is yogurt and horseradish, with the 5 g of oil going on the potatoes instead. Creamed horseradish alone is 150 kcal per 100 g; cut with 0% yogurt the 62 g of dressing here is under 50.
Smoked mackerel makes this a 30 g of fat lunch whatever else you do. The potatoes and beetroot are what stop it being only that.

Full recipe: https://www.getfuel8.com/recipes/smoked-mackerel-potato-beetroot-horseradish-salad
