Warm Lentils with Smoked Mackerel and Beetroot

Make warm lentils with smoked mackerel and beetroot, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
180 g Cooked lentils (Cooked weight, green or brown. A pouch is already this.)
80 g Smoked mackerel (As sold. Most of the fat in any dish it is in.)
100 g Cooked beetroot (Vacuum-packed, not pickled. Pickled beetroot carries vinegar and usually sulphites.)
30 g Red onion
1 tsp, about 6 g Dijon mustard
2 tsp, about 12 g Creamed horseradish
5 g Olive oil
A splash Cider vinegar
A handful, chopped Fresh parsley
Ingredient notes on the recipe page.

METHOD
1. Warm the lentils in a pan with a splash of water for three minutes.
2. Stir in the mustard, oil, vinegar, the red onion sliced very thin, and the parsley. Season.
3. Flake the mackerel over the lentils, skin removed, and add the beetroot in wedges. Spoon the horseradish on top.

Contains milk, eggs, fish and mustard.
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/warm-lentils-smoked-mackerel-beetroot

AI-generated images illustrating the recipe.

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