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You are here: Home / Branded Content / Mackerel Salad with Beetroot, Apple, Walnut

Mackerel Salad with Beetroot, Apple, Walnut

June 23, 2010 by Sarah Trivuncic 17 Comments

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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
Print Recipe
5 from 1 vote

Mackerel Salad with Beetroot, Apple, Walnut

Prep Time15 minutes mins
Total Time15 minutes mins
Servings: 4 servings
Author: Sarah Trivuncic

Ingredients

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

Instructions

  • 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.
  • Divide the salad evenly between 4 plates and top with the mackerel fillets and apple.
  • In a separate bowl, mix the horseradish cream with the crème fraiche then drizzle over the salad.

This site content is free. When you purchase via referral links on our posts, including those to Amazon, we earn affiliate commission, at no extra cost to yourself. Thanks for reading and please share posts you find useful!
Filed Under: Branded Content, Party Food Ideas Tagged With: apples, beetroot, family meals, packed lunches, salads, walnut

About Sarah Trivuncic

Sarah Trivuncic has published recipes, restaurant and travel reviews on Maison Cupcake since 2009. She lives in Walthamstow, East London with her husband and teenager.
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Comments

  1. Heather Davis says

    June 23, 2010 at 11:31 am

    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!

    Reply
  2. Heavenly Housewife says

    June 23, 2010 at 2:35 pm

    I never drool over salad, but this one is the exception, that really looks spectacular.

    Reply
  3. Deer Baby says

    June 23, 2010 at 7:48 pm

    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.

    Reply
  4. MeetaK says

    June 23, 2010 at 7:50 pm

    oh sarah! i love this recipe – mackerel is a fave fish and i like the pairing with beetroot and walnuts!

    Reply
  5. RamblingTart says

    June 23, 2010 at 8:12 pm

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

    Reply
  6. Janice says

    June 23, 2010 at 9:07 pm

    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.

    Reply
  7. faithy, the baker says

    June 24, 2010 at 4:15 am

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

    Reply
  8. Lorraine @ Not Quite Nigella says

    June 24, 2010 at 6:42 am

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

    Reply
  9. gastroanthropologist says

    June 24, 2010 at 5:25 pm

    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.

    Reply
  10. nina says

    June 24, 2010 at 9:54 pm

    The beetroot is pefect for counter balancing the oiliness of the fish! Superb Salad!

    Reply
  11. Bethany (Dirty Kitchen Secrets) says

    June 25, 2010 at 11:15 am

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

    Reply
  12. Hazel says

    June 29, 2010 at 1:35 pm

    this looks stunning! and sounds incredible! mmmm! 🙂

    Reply
  13. Rose says

    February 3, 2025 at 7:25 pm

    5 stars
    Interesting, I must try it. I like the idea of a store cupboard recipe. I don’t often eat mackerel, but it sounds really good

    Reply
    • Sarah Trivuncic says

      February 6, 2025 at 12:55 pm

      Every time I eat mackerel salad, I think I should do this more often. And it’s good for you.

      Reply

Trackbacks

  1. 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:
    May 3, 2012 at 10:33 am

    […] 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 […]

    Reply
  2. Recipe: Easy Tapas with Beetroot Bocquerones and Salsa | Maison Cupcake | How to bake your way through life says:
    May 3, 2012 at 10:38 am

    […] s.parentNode.insertBefore(po, s); })(); A few weeks ago I published a mackerel salad using beetroot as seen at the Baxter’s Afternoon Tea […]

    Reply
  3. Smoked mackerel, beetroot and potato salad - Cooksister | Food, Travel, Photography says:
    April 28, 2014 at 1:27 pm

    […] Mackerel salad with apples and walnuts from Sarah […]

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