Warm Lentils with Smoked Mackerel and Beetroot
Makes 1 serving

INGREDIENTS
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

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.

RECIPE NOTES
Smoked mackerel is 300 kcal per 100 g and 25 g of fat, so 80 g is deliberate. It is a strong fish and that amount is enough against 180 g of lentils.
A pouch of ready-cooked lentils is 250 g; the remaining 70 g goes in tomorrow's salad. Dressing them warm is what makes them take the mustard.

Full recipe: https://www.getfuel8.com/recipes/warm-lentils-smoked-mackerel-beetroot
