Mackerel salad recipe with beetroot, apple and walnut

Mackerel salad can be made either using canned fish or vacuum packs. Of course you can make mackerel salad with fresh fish too but the canned and vacuum versions are a fantastic healthy store cupboard standby.
mackerel salad recipe

This mackerel salad recipe was shared with me by Scottish brand Baxters. It was developed by Michelin Star Chef Tom Kitchin using their products.

I won’t be reproducing their recipes verbatim as I found, quantities of some ingredients were all over the place. I suspect they were written up by non-cooks so I have tweaked them to show you what worked for me.

Coming up I have some easy tapas recipes using beetroot and easy canapés using chutney but today let’s kick off with this extremely healthy mackerel salad. If I’m feeling guilty about the packet opened sugar fest which accompanied my recent Peppa Pig Cake post then here is my penance.

Watercress is stipulated although I used rocket and you could just as well use one of those pre-packed bags of watercress, baby spinach and rocket combined.  I would serve this mackerel salad on a large flat dish or plate (my egg shaped Nigella platter would be perfect) for people at a party to serve themselves.

Mackerel salad

Mackerel salad is not something you’d expect to be popular but at Baxters’ afternoon tea, it had everyone going back for seconds.  With walnuts and fresh apple slices here, there is a lot going on to stop this mackerel salad being too fishy. Try telling that to my neighbour’s cat!
mackerel salad
Mackerel salad recipe with beetroot, apple and walnut

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Prep Time: 15 minutes

Total Time: 15 minutes

Yield: 4 servings

Mackerel salad recipe with beetroot, apple and walnut

Ingredients

  • 340g jar rosebud beetroot, drained
  • 1tbsp extra virgin olive oil
  • Salt and pepper
  • 10 walnut halves
  • 100g of watercress
  • 4 fillets smoked mackerel
  • 1 apple, cored and sliced
  • ½ x 210g jar horseradish sauce
  • 100ml reduced-fat crème fraiche

Instructions

  1. Place the beetroot in a mixing bowl. Drizzle with the olive oil and season with the salt and pepper. Then add the walnuts and watercress and toss together.
  2. Divide the salad evenly between 4 plates and top with the mackerel fillets and apple.
  3. In a separate bowl, mix the horseradish cream with the crème fraiche then drizzle over the salad.
http://maisoncupcake.com/mackerel-salad-recipe/

15 comments

  1. That looks delicious Sarah. I love beetroot too and it's often hard to find new ways to serve it. I like that this is penance for your last post which I just finished reading!

  2. It looks divine and very virtuous. I wonder if it would get me over my aversion to beetroot – I know what you mean about the vacumn packs bleeding everywhere. I do like Tom Kitchin – he always seems so pleasant on Great British Menu, which is the closest I've ever got to him. Shame. Although not so keen on his curly hair.

    Love all the things in the background – the flowers, the roses, the styling. Beautiful.

  3. Yowza, this looks fabulous, Sarah! I've been eating fish like mad lately and am always up for a new recipe. This is divine. :-)

  4. Great salad, I'm a big fan of smoked mackerel and although I prefer my beetroot without vinegar, Baxters do make some lovely beetroot pickles.

  5. gorgeous salad! And i love your photos! Your photo skills definitely have improved tremendously!! You've got to hand me some tips!

  6. What a fantastic looking salad-colourful with a range of textures and flavours! And it sounds like you had a great day there too! :)

  7. Oh goodness – that salad looks so tasty! I love grilled mackerel. Next time I'm grilling extra so I can make this salad…has two of my other favorites, beets and walnuts.

  8. I absolutely love mackerel and this salad is very near how I have mine. I'm now off to make this… Lunch sorted!

  9. Easy Party Canapes: Chorizo Bites with Mozzarella and Rocket, Beef and Cranberry Wraps and Roast Tomatoes | Maison Cupcake | How to bake your way through life says:

    [...] final part of my trilogy of suggestions for chutneys and beetroot picked up from the Baxter’s afternoon tea.  Out of the dozen recipes they gave me, I ended up making six of the savoury ones at home to [...]

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