Smoked Mackerel Recipe
Smoked mackerel, Irish beetroot and horseradish are a dream salad combination created by Rory O’Connell of Ballymaloe Cookery School.
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 ballymaloefoods.ie.
Cooking tools:
- Mixing bowl
- Measuring spoon
- Spoon
- Plate
Ingredients
- 2 smoked mackerel fillets (deboned)
- 50ml crème fraiche
- Ballymaloe Diced Irish Beetroot (drained)
- 1 tsp horseradish sauce (or ½ teaspoon freshly-grated horseradish)
- 2 handfuls baby salad leaves (chard, rocket, spinach, lamb’s leaf)
- 1 tsp Ballymaloe French Dressing
- Sea salt & freshly-cracked black pepper
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