SMOKED MACKEREL & BEETROOT SALAD WITH CREAMY HORSERADISH DRESSING
A creamy horseradish, lemon and soured cream dressing lifts smoky mackerel, sweet beetroot, earthy lentils and bitter radicchio to a new level
Provided by Cassie Best
Categories Lunch, Main course
Time 1h15m
Number Of Ingredients 9
Steps:
- 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.
- 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.
Nutrition Facts : Calories 312 calories, Fat 19 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 16 grams protein, Sodium 1.1 milligram of sodium
SMOKED MACKEREL SALAD WITH BEETROOT & HORSERADISH DRESSING
The restaurant trick of giving the same ingredient a couple of treatments turns a simple dish into an impressive starter
Provided by Barney Desmazery
Categories Dinner, Starter
Time 20m
Number Of Ingredients 7
Steps:
- 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.
- 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.
Nutrition Facts : Calories 348 calories, Fat 31 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 11 grams protein, Sodium 1.31 milligram of sodium
ROASTED BEET SALAD WITH HORSERADISH CREAM DRESSING
This combination of sweet beets and hot horseradish is a mild, delicious taste treat and a great side dish with grilled meats. A twist on the presentation of the Eastern Europen dish called Tsvikly. From Food and Drink magazine. Hope you enjoy! *Note, please use a very hot, prepared horseradish sauce to offset the mildness of the cream. If you do not have hot horseradish, then please be prepared for a very mild flavoured dressing!
Provided by Leslie
Categories Greens
Time 1h10m
Yield 4-5 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375.
- Wash and trim beets, but do not peel.
- Place on a large piece of foil and sprinkle with salt and pepper, then fold up in a loose package sealing seams tightly.
- Place foil package on a baking sheet and roast for 1 hour or until beets are tender.
- Let cool, then peel and thinly slice the beets.
- Refrigerate until serving.
- Whip cream until thick but not stiff, fold in sour cream and horseradish and season with salt and pepper.
- Refrigerate until serving.
- To serve, slice onion into thin rings, divide lettuce among serving plates.
- Top with beet slices and onion rings and drizzle with dressing.
- Sprinkle dill on top.
Nutrition Facts : Calories 143.7, Fat 12.6, SaturatedFat 7.7, Cholesterol 44.5, Sodium 60.2, Carbohydrate 6.9, Fiber 1.5, Sugar 4.3, Protein 2.1
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