Lunch · British

Smoked mackerel, beetroot & potato salad

Name: Smoked mackerel, beetroot & potato salad
Total time: 45 min
Yield: 4
Cuisine: British
Ingredients: 200g Smoked mackerel fillets; 500g Baby new potatoes; 250g Cooked beetroot; 60g Rocket, packed separately; 150ml Half-fat crème fraîche; 2 tbsp Horseradish sauce; 1 Lemon

Smoked fish, sweet beetroot and a kick of horseradish. Pink in places, and proud of it.

Start to finish: 45 min
Hands-on: 20 min
In the fridge: 2 days
Freezes: Not well

PescatarianContains dairy, eggs, mustard, fish

Ingredients

4 portions

200gSmoked mackerel fillets
500gBaby new potatoes
250gCooked beetroot
60gRocket, packed separately
150mlHalf-fat crème fraîche
2 tbspHorseradish sauce
1Lemon

Plus salt, pepper and water.

Method

1
Cover the potatoes with cold salted water, bring to the boil and simmer for 15 minutes until tender.
22 min, mostly hands-off
2
Drain and leave to steam dry and cool for 15 minutes, then halve them.
17 min, mostly hands-off
3
Meanwhile, mix the crème fraîche with the horseradish, the zest and juice of the lemon and plenty of black pepper.
4
Cut the beetroot into wedges. Peel the skin off the mackerel and flake it into big pieces, checking for bones.
5
Toss the potatoes with half the dressing and pack into tubs. Add the mackerel and the beetroot, keeping the beetroot to one side so it does not turn everything pink. Pot up the rest of the dressing and bag the rocket separately.

On the day

Eat cold. Add the rocket and the rest of the dressing just before eating so nothing wilts.

Cook’s tip

Buy beetroot cooked in its own juice, not the jars in vinegar. Vinegar beetroot fights the horseradish and wins.