Mackerel salad recipe with beetroot, apple and walnut
Prep time
Total time
Serves: 4 servings
  • 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
  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.
Recipe by Maison Cupcake at