This salad is incredibly easy to put together and really tasty and satisfying. Both Mr M and I enjoyed it (surprisingly – I really didn’t expect Mr M to like it) and I am sure I’ll make it again in the future.
Mackerel and Beetroot Salad
450g new potatoes, cut into bite-sized pieces
3 smoked mackerel fillets, skinned
250g pack cooked beetroot
100g mixed salad leaves
2 celery sticks, finely sliced
50g walnut pieces
For the dressing;
2tbsp olive oil
1 tbsp white wine vinegar or lemon juice
1 tsp Dijon mustard
2tsp creamed horseradish sauce
Boil the potatoes for 12-15 mins until just tender. Meanwhile, flake the mackerel fillets into large pieces and cut the beetroot into bite-size chunks. Drain the potatoes and cool slightly.
To make the salad dressing, in a large bowl whisk together the olive oil, vinegar or lemon juice and the Dijon mustard. Season to taste and then mix with the horseradish sauce.
Tip in the warm potatoes and add the salad leaves, mackerel, beetroot, celery and walnuts, and toss gently.
This recipe serves 4 people and I served it with some large chunks of buttered crusty bread.
Mrs M x