Beetroot and Warm Mackerel Salad
If your palette is craving something different following lots of festive food, try this a salad bursting with flavours
450g/1lb new potatoes cut into bite size pieces
3 smoked mackerel fillets, skinned
250g/8oz cooked beetroot
100g bag mixed salad leaves
2 sticks celery, very finely sliced
50g/2oz walnut pieces
FOR THE DRESSING
3 tbps olive oil
1 tbsp wine vinegar or lemon juice
1 tsp mustard
2 tsp creamed horseradish sauce
1. Boil the potatoes for 12-15 minutes until just tender. While these are cooking, flake the mackerel fillets into large pieces and cut the beetroot into bite size pieces.
2. Drain the potatoes. Mix the ingredients for the salad dressing together in a bowl. Add the horseradish sauce. Tip in the potatoes while they are still just warm Add the salad leaves, mackerel, beetroot, celery and walnuts gently toss.
3. Serve the salad with warm crusty bread