Smoked mackerel, beetroot and potato salad
Recipe type: Salad
Cuisine: European
Prep time: 
Cook time: 
Total time: 
Serves: 2
This substantial and tasty salad is packed with flavour and good-for-you ingredients.
  • 450g new potatoes (I cut the larger ones in half)
  • 2-3 smoked (or smoked and peppered) mackerel fillets, skinned
  • 3 large cooked beetroot (about 250g)
  • 100g  mixed salad leaves (rocket, cress, baby spinach, baby chard)
  • 2 celery sticks, finely sliced
  • 50g pecan pieces
  • 65ml extra virgin olive oil
  • 35ml apple cider vinegar
  • 1 tsp wholegrain mustard
  • 1 tsp runny honey
  • salt and pepper to taste
  • 2 tsp creamed horseradish sauce (optional)
  1. Boil or steam the potatoes for 12-15 mins until just tender. While the potatoes are cooking, flake the mackerel fillets into large pieces and cut the beetroot into bite-size chunks.
  2. Drain the potatoes and cool slightly. Mix the salad dressing and horseradish sauce together in a bottle and shake well.  Taste and adjust for seasoning.
  3. Tip in the potatoes (preferably still warm) into a salad bowl. Add the salad leaves, mackerel, beetroot and celery, add as much dressing as desired and toss gently to coat.  Sprinkle with the pecan nuts and serve immediately with good crusty bread for mopping.
Recipe by Cooksister | Food, Travel, Photography at