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Smoked Mackerel and Beetroot Salad

Smoked mackerel, beetroot and a horseradish yogurt dressing — no cooking at all.

15 min

2 servings

Difficulty 1/5

Supper · Lunch

Prep 15 min

Smoked mackerel is oily and strongly flavoured, so it needs something sharp against it: horseradish stirred into fat-free yogurt does that without the fat of a cream dressing. Beetroot is the only thing here that needs cooking, and it is bought cooked.

Per serving

344

kcal / serving

Protein 23 gCarbs 17 gFat 21 g

Ingredients

Written for 2 servings. Change the servings to rescale every amount.

Salad

  • Smoked Mackerel

    2 fillets (160 grams)

  • Beetroot

    250 grams

  • Lettuce

    100 grams

  • Dill

    1 handful (15 grams)

Horseradish dressing

  • Greek Yogurt 0%

    100 grams

  • Horseradish

    1 tablespoon (15 grams)

  • Lemon

    15 grams

  • Black Pepper

    to taste

Steps

  1. Dice the cooked beetroot into 1.5 cm cubes.

    5 min

  2. Stir the yogurt with the horseradish, the lemon juice and a good grind of pepper.

    3 min

  3. Flake the mackerel with your fingers, taking off the skin and checking for bones as you go.

    4 min

  4. Lay the lettuce out, scatter the beetroot and the fish over it, spoon the dressing on and finish with dill.

    3 min

Serving suggestion

A slice of dark rye bread turns it from a salad into supper.

Storage

Keeps a day. Dress it only when you serve, or the beetroot stains everything pink.

Notes

Pre-cooked beetroot is referenced as raw: cooked is 44 kcal/100 g against 43 raw, so a second food would say nothing.

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