Smoked mackerel salad with beetroot & horseradish dressing recipe | Good Food
The restaurant trick of giving the same ingredient a couple of treatments turns a simple dish into an impressive starter, from BBC Good Food magazine.
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Spoon
- Plate
Ingredients
- 150g bag baby salad leaves
- 300g/10oz pack smoked mackerel fillets, skinned and flaked
- 4 tbsp horseradish cream
- 3 small shallots finely sliced into rings
- 4 tbsp red wine vinegar
- 4 cooked, peeled beetroot 2 finely diced, 2 sliced into 18 slices
- 8 tbsp olive oil
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