Smoked Mackerel with Roasted Beetroot, Watercress and Wasabi Dressing

Name: Smoked Mackerel with Roasted Beetroot, Watercress and Wasabi Dressing
Total time: 60 min
Ingredients: 4 beetroot/beets, quartered (or 200 grams/ 7 ounces baby beetroot/beet with stalks); 6 tablespoons Gefen Olive Oil; 1 small celeriac, peeled and cut into ﬁne matchsticks; juice of 1 lemon (or about 3 tablespoons Gefen Lemon Juice); 2 tablespoons cider vinegar such as Tuscanini; 2 tablespoons clear honey; 2 teaspoons wasabi (or to taste); 100 grams/2 cups watercress, washed and drained, larger stalks removed; small handful of fresh herbs, [checked and] chopped (parsley, tarragon, chives); 4 smoked mackerel ﬁllets, shredded (bones removed)

www.kosher.com

This salad can be served as an appetizer and individually plated or on a sharing platter. It pairs beautifully with a glass of fizz during the holiday season.

View full recipe on www.kosher.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.kosher.com.

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Ingredients

4 beetroot/beets, quartered (or 200 grams/ 7 ounces baby beetroot/beet with stalks)
6 tablespoons Gefen Olive Oil
1 small celeriac, peeled and cut into ﬁne matchsticks
juice of 1 lemon (or about 3 tablespoons Gefen Lemon Juice)
2 tablespoons cider vinegar such as Tuscanini
2 tablespoons clear honey
2 teaspoons wasabi (or to taste)
100 grams/2 cups watercress, washed and drained, larger stalks removed
small handful of fresh herbs, [checked and] chopped (parsley, tarragon, chives)
4 smoked mackerel ﬁllets, shredded (bones removed)