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Beetroot, smoked mackerel and horseradish salad

added by Three Go Mad 12th September 2012
at 11:43

Recipe taken from Channel 4's River Cottage: Three Go Mad series.

Rate this recipe:

Prep time

15 mins

Cook Time

1 hr

Servings

Ingredients

400g beetroot (preferably no bigger than a golf ball)
2–3 garlic cloves (unpeeled), bashed
A sprig of thyme
3 tbsp sunflower, rapeseed or olive oil
A squeeze of lemon juice
3 smoked mackerel fillets (about 200g in total), skin removed
Sea salt and freshly ground black pepper
A selection of salad leaves
For the dressing;
3 tbsp creme fraiche
1 tbsp rapeseed or olive oil
3 tsp grated fresh horseradish
1⁄2 teaspoon caster sugar
A squeeze of lemon juice

Beetroot, smoked mackerel and horseradish salad, Smoked Mackerel, three go mad, beetroot, Horseradish, Mackerel

Directions

Preheat the oven to 200C

Scrub the beetroot then put in a roasting tray with the garlic, thyme, 2 tablespoons oil and some salt and pepper. Shake the tray to toss the ingredients together. Add a splash of water, then cover with foil and roast until the beetroot are tender, about 1 hour but possibly longer. Remove the foil for the 15 minutes of roasting to get some colour. Leave to cool completely then cut into quarters.

To make the dressing, whisk all the ingredients together then season with salt and pepper.

Flake the smoked mackerel into bite-sized chunks, checking for any small bones.

Arrange the salad leaves, mackerel and beetroot on a dish, then drizzle on the dressing. Serve with bread on the side

Follow in the footsteps of Lee, Robert and Ruby and join the River Cottage team for your own Three Go Mad experience.

1 reply

Replied on 25th September 2012 07.55

Love all the ingredients and it looks lovely, going to have a go at this some time this week, will let you know how it is but I suspect we all know it's going to become a favorite !

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