Smoked mackerel and beetroot salad with horseradish yoghurt

Name: Smoked mackerel and beetroot salad with horseradish yoghurt
Total time: 15 min
Cuisine: British
Ingredients: 250g smoked mackerel fillets, skinned; 3 cooked beetroots, no vinegar, cut into wedges; 1 apple, thinly sliced; 100g watercress; 0.5 cucumber, sliced; 100g 0% fat Greek yoghurt; 1 tbsp horseradish, from a jar; 1 lemon, squeezed; 1 tbsp fresh chives, snipped

Smoked mackerel with earthy beetroot, crisp apple and a sharp horseradish yoghurt dressing.

Time15 min
LevelEasy
Costabout £2.90 a head

2 servings

Ingredients

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250 gsmoked mackerel filletsskinned
3cooked beetrootsno vinegar, cut into wedges
1applethinly sliced
100 gwatercress
½cucumbersliced
100 g0% fat Greek yoghurt
1 tbsphorseradishfrom a jar
1lemonsqueezed
1 tbspfresh chivessnipped

Method

1
Stir the yoghurt with the horseradish, lemon juice and a little black pepper.
2
Arrange the watercress, cucumber, apple and beetroot on two plates.
3
Flake the mackerel over the top.
4
Drizzle with the dressing and finish with chives.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.