Mackerel Salad with Beetroot, Apple, Walnut
Servings: 4 servings
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.
