Lunch · British
Smoked mackerel, potato and beetroot salad
Warm new potatoes and beetroot with flaked smoked mackerel, watercress and a horseradish dressing.
- Serves
- 2
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- High-protein here means at least 20 g of protein a serving, and at least 20% of its calories.
- Gluten-free here means no wheat or gluten; oats and soy sauce count as gluten.
Ingredients
For 2 plates- 300 g new potatoes, halved
- 180 g smoked mackerel, skin removed
- 150 g cooked beetroot, drained and chopped
- 50 g watercress
- 60 g light sour cream
- 1 tbsp horseradish sauce
- 1 tbsp lemon juice
- 5 g fresh dill
- 1/4 tsp black pepper
Method
Boil the potatoes for 12 to 15 minutes until tender, drain and leave to steam dry.
Mix the sour cream, horseradish, lemon juice and pepper.
Arrange the watercress, potatoes and beetroot on plates and flake the mackerel over the top in large pieces.
Spoon over the dressing and scatter with dill.