Smoked mackerel salad with beetroot & horseradish dressing - Good Food Middle East
The restaurant trick of giving the same ingredient a couple of treatments turns a simple dish into an impressive starter
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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