Warm smoked mackerel, beetroot and potato salad

Warm smoked mackerel, beetroot and potato salad

Super healthy and packed with omega 3, mackerel is a lovely fish to use in a salads and is fab with the beetroot in this recipe


  • 2 smoked mackerel fillets (75g each)
  • 360g new potatoes, cut in half
  • 160g cooked beetroot sliced
  • 200g bag washed watercress
  • 120g celery sliced
  • 2 tbsp. French dressing
  • For the horseradish dressing
  • 2 tsp. horseradish cream sauce
  • 90g half fat crème fraîche
  • Squeeze lemon juice

Preparation time:

Cooking time:

Skill level:





  1. Add the potatoes to boiling water and cook for 20 minutes until soft. Drain and set aside.

  2. Place the watercress, celery and beetroot in a large bowl and dress with the French dressing.

  3. Add the potatoes. Remove the skin from the mackerel and flake the fish on top of the potatoes.

  4. Make up the horseradish dressing in a small bowl adding lemon juice to taste.

  5. Serve the salad with a dollop of horseradish dressing.

Nutritional information per serving:









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