Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Rich, smoky fish with earthy beetroot.
Equipment: None - just a bowl
Measures and names
Ingredients
- 2 smoked mackerel fillets, flaked
- 2 small cooked beetroots (beets), diced
- Salad leaves and watercress
- ½ red onion, sliced
- 2 tbsp crème fraîche
- 1 tsp horseradish
- 1 tbsp olive oil and lemon
- Black pepper
Method
- Mix the crème fraîche with the horseradish and a squeeze of lemon, and season with black pepper.
- Toss the salad leaves, watercress and red onion with the olive oil.
- Flake the mackerel over the top, discarding any skin.
- Scatter over the diced beetroot.
- Spoon the horseradish cream over and finish with black pepper — smoked mackerel is salty, so no extra salt.
Swaps and tips
Beetroot is higher in carbs than most vegetables, so keep it to a small amount. Ready-cooked beetroot (not in sweet vinegar) is easiest.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 20 g | 9 g | 3 g | 35 g | 430 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
