A delicious autumnal recipe and a wonderful way to keep lunches at home interesting or as a hearty mid-week dinner. The smoked mackerel compliments peppery chives, zingy horseradish and ruby radishes. If you have fresh horseradish root (pictured below) grate two tablespoons and mix with natural yogurt or sour cream and use this as a dressing.
INGREDIENTS (Serves 4)
450g new potatoes, halved
250g golden or red beetroot, skins left on
2 tbsp olive oil
salt and pepper
2 eggs
3 smoked mackerel fillets, skinned
2 tbsp mayonnaise or horseradish cream
1 tsp wholegrain mustard
100g bag mixed salad leaves
100g radishes, halved
small handful of chives, roughly chopped
METHOD
Pre-heat the oven to 190 c.
Boil the potatoes for 12-15 mins until just tender. Drain, place in a large bowl along with the beetroot. Drizzle with olive oil, season and place on a baking tray. Roast for 45-50 minutes until the potatoes are crispy and the beetroot are soft.
Remove the potatoes and beetroot from the oven and leave until cool. Once the beetroot has cooled scrub the skins off with kitchen towel or peel gently. Cut into small slices.
Boil the eggs in a pan of water for 8 minutes. Remove from the pan and place in cold water. Dry and place on kitchen roll. remove the shell gently and slice into quarters.
Flake the mackerel fillets into large pieces
Mix the salad dressing. Combine all the remaining ingredients in a bowl (minus the chives) add the dressing, mix well and sprinkle with chives.