Smoked Mackerel, Beetroot & Horseradish Salad

Smoked mackerel, beetroot and horseradish are handsome trio. The spiciness of the horseradish plays along nicely with the earthy sweetness of the beetroot, livening and freshening the very rich fish. Key here is to use horseradish sauce with a high percentage of horseradish to get that kick.

I was accused by a commenter of my last smoked mackerel salad of being too unhealthy - in all honesty, I don't care. Balance, and all that. But if you want a lighter and healthier version, this is for you. The bacon and cream combination is still more satisfying though.

Smoked Mackerel, Beetroot & Horseradish Salad

Serves 1

1 beetroot
1 fillet of smoked mackerel
half a red onion
A handful of green beans
A handful of broad beans, podded, cooked and deskinned
1 red chilli
1 tbsp horseradish sauce / creamed horseradish
2 tbsp extra virgin olive oil
1 tbsp lemon juice
Salt & pepper

Cook the green beans lightly. Peel the beetroot and slice paper thin on a mandolin. Chop the red chilli roughly, and the onion into semi circles. Whisk together the horseradish, lemon and oil. To assemble, lay out the beetroot discs on a plate. In a bowl, toss together the flaked smoked mackerel, red onion, green beans and broad beans with the dressing. Season to taste - the fish is quite salty so watch how you go.