Smoked mackerel and roasted beet salad recipe | olivemagazine
Mackerel and beetroot match perfectly with each other and this is a really quick and easy way to partner them. The peppery flavour of the watercress and kick of
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.olivemagazine.com.
Ingredients
- 250g pack cooked beetroot quartered
- olive oil
- 1 tbsp (freshly grated or creamed) horseradish
- 2 tbsp low-fat natural yoghurt
- 1 tsp Dijon mustard
- chopped to make 1 tbsp dill
- ½ lemon juiced
- 100g watercress
- 280g pack peppered smoked mackerel
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