Duck au vin
Coq au vin is a delicious bistro regular, but this version made with duck has an even richer flavour
Smoked mackerel salad with beetroot & horseradish dressing
- Preparation and cooking time
- Prep:
- Easy
- Serves 6
Skip to ingredients
- 150g bag baby salad leaves
- 300g/10oz pack smoked mackerelfillets, skinned and flaked
- 4 tbsp horseradishcream
For the dressing
- 3 small shallotsfinely sliced into rings
- 4 tbsp red wine vinegar
- 4 cooked, peeled beetroot2 finely diced, 2 sliced into 18 slices
- 8 tbsp olive oil
Nutrition: per serving
- kcal348
- fat31g
- saturates6g
- carbs6g
- sugars6g
- fibre1g
- protein11g
- salt1.31glow
Method
step 1
For the dressing, tip the shallots into a bowl with the vinegar, season and set aside to soften for a few mins. Mix the diced beetroot and olive oil into the shallots. The dressing can be made up to a day ahead and chilled.
step 2
To serve, lightly toss the leaves with the mackerel and some of the dressing. Place 3 slices of beetroot onto each plate, pile the salad into the centre, then spoon the rest of the dressing around the outside. Spoon little blobs of horseradish around each plate and serve.
