Smoked mackerel salad with beetroot & horseradish dressing

Dinner with 7 ingredients.

Servings: 6

Total time: 20 minutes

Ingredients

• 4 tablespoon horseradish cream
• 4 cooked, peeled beetroot 2 finely diced, 2 sliced into 18 slices
• 150 gram bag baby salad leaves
• 3 small shallots finely sliced into rings
• 300 g/10 oz pack smoked mackerel fillets, skinned and flaked
• 4 tablespoon red wine vinegar
• 8 tablespoon olive oil

Method

1. For the dressing, tip the shallots into a bowl with the vinegar, season and set aside to soften for a few mins. Mix the diced beetroot and olive oil into the shallots. The dressing can be made up to a day ahead and chilled.
2. To serve, lightly toss the leaves with the mackerel and some of the dressing. Place 3 slices of beetroot onto each plate, pile the salad into the centre, then spoon the rest of the dressing around the outside. Spoon little blobs of horseradish around each plate and serve.