Mackerel and Beetroot Salad

Name: Mackerel and Beetroot Salad
Prep time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: British
Ingredients: 2 smoked mackerel fillets, flaked; 1 cup cooked beetroot, wedged; 4 cups arugula, washed; 2 tbsp prepared horseradish; 2 tbsp extra virgin olive oil; 1 tbsp lemon juice; 1/4 tsp salt; 1/4 tsp black pepper, cracked

A classic combination of flaked smoked mackerel, tender cooked beetroot, and peppery horseradish dressing over crisp greens.

15 minEasyServes 2380 cal/serving

BritishSaladNo-CookPescatarianLow CarbHalal-friendlyGluten-FreeNut-FreeDairy-FreeEgg-FreeSoy-FreeShellfish-FreeSesame-FreePork-FreeAlcohol-FreeCorn-Free

Ingredients

2 smoked mackerel fillets, flaked
1 cup cooked beetroot, wedged
4 cups arugula, washed
2 tbsp prepared horseradish
2 tbsp extra virgin olive oil
1 tbsp lemon juice
1/4 tsp salt
1/4 tsp black pepper, cracked

Instructions

1

Whisk together 2 tbsp prepared horseradish, 2 tbsp extra virgin olive oil, 1 tbsp lemon juice, 1/4 tsp salt, and 1/4 tsp cracked black pepper in a small bowl to make the dressing.
2

Arrange 4 cups washed arugula on a serving platter.
3

Top the greens with 1 cup wedged cooked beetroot and 2 flaked smoked mackerel fillets.
4

Drizzle the dressing over the salad and serve immediately.

Questions

How long does Mackerel and Beetroot Salad keep?

Dressed, it is best the day it is made. Keep the components separate and refrigerated and they hold about two days; dress just before serving.

Can I halve or double Mackerel and Beetroot Salad?

Yes. As written it serves 2. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. There is no cooking pitfall here; the quantities simply scale.

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