UK · Fish · No. 045
Smoked Mackerel & Beetroot Salad
A single portion of British cooking, ready in 6 minutes with 6 minutes of prep. Written for one, so there is nothing to halve and nothing to waste.
Method
- 1
Dice the beetroot and flake the mackerel into large pieces, discarding the skin.
- 2
Whisk the horseradish and yoghurt together with a squeeze of lemon to make a dressing.
- 3
Arrange the spinach or rocket on a plate, top with the beetroot and flaked mackerel.
- 4
Drizzle with the horseradish dressing and serve with crusty bread.
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