The lunch edit 861

Smoked Mackerel, New Potato and Beetroot Salad with Horseradish

Make smoked mackerel, new potato and beetroot salad with horseradish, from the first ingredient to the finished dish.

1 serving · 10 ingredients · 4 steps

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Smoked Mackerel, New Potato and Beetroot Salad with Horseradish, plated and ready to serve. — The finished recipe. Smoked Mackerel, New Potato and Beetroot Salad with Horseradish

Ingredients 1 to 6 for smoked mackerel, new potato and beetroot salad with horseradish arranged separately on a dark worktop. — Ingredients 1 to 6. 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

Ingredients 7 to 10 for smoked mackerel, new potato and beetroot salad with horseradish arranged separately on a dark worktop. — Ingredients 7 to 10. 5 g Olive oil. A squeeze Lemon juice. A few, snipped Chives. A good grind Black pepper

Smoked Mackerel, New Potato and Beetroot Salad with Horseradish, preparation step 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. — Step 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.

Smoked Mackerel, New Potato and Beetroot Salad with Horseradish, preparation step 2: Whisk the yogurt, horseradish and lemon together. — Step 2. Whisk the yogurt, horseradish and lemon together.

Smoked Mackerel, New Potato and Beetroot Salad with Horseradish, preparation step 3: Cut the beetroot into wedges. Peel the skin off the mackerel and flake it into big pieces. — Step 3. Cut the beetroot into wedges. Peel the skin off the mackerel and flake it into big pieces.

The finished smoked mackerel, new potato and beetroot salad with horseradish. — Step 4. Arrange the watercress, potatoes and beetroot, lay the mackerel over, spoon on the dressing and finish with chives and pepper.

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