Smoked Mackerel in a Beetroot Salad with a Horseradish Dressing
Wednesday 6 March 2019 09:26
A quick and easy lunch. While fresh cooked beetroot is always to be preferred, a vacuum pack of plain beetroot (no vinegar) can be stored for ages and tastes fine in this salad.
5 or 6 medium-sized cooked beetroots peeled and chopped into bite-size pieces
1 crisp apple (Granny Smith) peeled and chopped into same size pieces as the beetroot
centre stalks and leaves of a celery chopped to same size as beetroot and apple
small red onion finely chopped
2 tablespoons parsley finely chopped
salt and pepper
4 sides of smoked mackerel, skin removed and each side split into two pieces
I fat clove of garlic, crushed with
good pinch of Maldon salt
1 dessertspoon Dijon mustard
1 tablespoon of light runny honey - Acacia is good
2 tablespoons of white wine vinegar or
equivalent of freshly squeezed lemon
fruity olive oil
plus 2 - 3 teaspoons horseradish cream - any good make
Crush the garlic with the salt using a pestle and mortar, mix in the mustard and honey and add the vinegar. Stir well using the pestle, taste and add enough olive oil until the taste is balanced and the mixture has emulsified. There may be more than you need for one salad so store the rest in a jar - it keeps well.
Prepare the salad ingredients (except the mackerel) and mix together in a salad bowl.
Put some of the prepared dressing into a small bowl. Add the horseradish cream a tablespoon at a time and taste before adding more. When it is to your liking pour it onto the salad, turning everything over several times and mix well. Finish with a grinding of black pepper.
Finally add the mackerel, either leaving it to one side of the plate or gently flaking it into the salad.
This tastes really good served with a couple of slices of dark rye bread alongside.