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Smoked Mackerel and Egg Plate with Beetroot

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

1 serving · 8 ingredients · 3 steps

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Smoked Mackerel and Egg Plate with Beetroot, plated and ready to serve. — The finished recipe. Smoked Mackerel and Egg Plate with Beetroot

Ingredients 1 to 6 for smoked mackerel and egg plate with beetroot arranged separately on a dark worktop. — Ingredients 1 to 6. 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

Ingredients 7 to 8 for smoked mackerel and egg plate with beetroot arranged separately on a dark worktop. — Ingredients 7 to 8. 2 tsp (12 g) Creamed horseradish. To taste Black pepper

Smoked Mackerel and Egg Plate with Beetroot, preparation step 1: Boil the eggs for seven minutes, cool in cold water and peel. Halve them. — Step 1. Boil the eggs for seven minutes, cool in cold water and peel. Halve them.

Smoked Mackerel and Egg Plate with Beetroot, preparation step 2: Slice the beetroot and potato, quarter the radishes and arrange them on a plate with the watercress. — Step 2. Slice the beetroot and potato, quarter the radishes and arrange them on a plate with the watercress.

The finished smoked mackerel and egg plate with beetroot. — Step 3. Flake the mackerel over in large pieces, add the eggs and put the horseradish on the side. Plenty of black pepper.

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