Name: Smoked mackerel & beetroot salad with creamy horseradish dressing
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 6
Cuisine: British
Ingredients: 6-10 beetroots (depending on size); 140g puy lentils cooked; bunch spring onions (about 8), sliced on an angle; 1 eating apple core removed, thinly sliced (squeeze a little lemon juice over to prevent them turning brown); 1 small radicchio leaves separated and torn into bite-sized chunks; 1 pack smoked mackerel (approx 250g), skin and any bones removed, flaked into chunky pieces; zest and juice 1 lemon; 150ml pot soured cream; 2 tbsp creamed horseradish

Smoked mackerel & beetroot salad with creamy horseradish dressing

6-10 beetroots
(depending on size)
140g puy lentils
cooked
bunch spring onions
(about 8), sliced on an angle
1 eating apple
core removed, thinly sliced (squeeze a little lemon juice over to prevent them turning brown)
1 small radicchio
leaves separated and torn into bite-sized chunks
1 pack smoked mackerel
(approx 250g), skin and any bones removed, flaked into chunky pieces

For the horseradish dressing

zest and juice 1 lemon
150ml pot soured cream
2 tbsp creamed horseradish

Method

step 1
Heat oven to 200C/180C fan/gas 6. Place the unpeeled beetroots on a baking tray and roast for 35-50 mins, depending on their size. Give them a gentle squeeze after 35 mins – if they feel tender and are a little shrivelled, they are done; if not, continue cooking. Remove from the oven and set aside to cool.
step 2
Using a small sharp knife, carefully peel the beetroots, then cut into wedges (wear plastic gloves to prevent them staining your hands). Mix the dressing ingredients in a small bowl. Put the lentils, spring onions, apple, radicchio and mackerel in a large bowl, add half the dressing and toss everything together. Pile the ingredients onto a serving platter, layering with the beetroots as you do. Serve with the remaining dressing on the side.