BEETROOT & SMOKED MACKEREL SALAD, healthy, Vegan & vegetarian option

Full of goodness: Smoked mackerel and tangy beetroot...

More heatwave food below...

Not much finger-lifting here: Smoked Mackerel & Beetroot Salad
'The beetroot, radish and dressing really make the smoked mackerel sing.' Taster

It's tempting in this heat to concentrate on bbq'd meat and salads but fish should be considered, too.  It cooks quickly, takes on marinades beautifully and is easily digested.  And is rich in omega-3, which every body needs. 

Fish is also heart-healthy and should be eaten twice a week. 

If you buy smoked fish, no cooking at all is needed.

This Smoked Mackerel and Beetroot salad is ready in minutes and is bursting with flavour, moistness and crunch.  Team it with the 10-minute Smashed Potato Salad and spend the rest of your normal cooking time enjoying the sun.

Smoked mackerel is the least expensive of smoked fishes.  The budget conscious should beware of less expensive brands - they can be very salty.  The Blogger prefers the drier individual mackerel sides available at good fishmongers but most major supermarkets do a good selection*.  

Cost: £1.50
Serves: 1; multiplies easily


Ingredients 
   2 half fillets smoked mackerel, peppered for pref.
   3-4 radishes (the long breakfast radishes for pref but any will do)
   few chives

   2 med cooked beetroot, fresh or cooked

   Balsamic/Orange vinaigrette
     3-4 tbsp good olive oil
     1 tbsp balsamic vinegar
     good pinch salt and 1/8 tsp pepper, pref. coarsely ground
     1 rounded tsp Dijon mustard
     zest one orange
     1-2 tbsp orange juice


Method:

1. Make vinaigrette
2. Peel beetroot cooked from raw OR remove outer layer from packaged beetroot; cut into 1inch/2cm cubes
3. Pour enough vinaigrette over cubes to generously moisten; set rest aside to serve at table
4. Pile beetroot on a plate
5. Arrange mackerel on top
6. Thinly slice radishes; chop chives; scatter prettily around beetroot and mackerel 
7. Chill till ready to serve

Comments:

'Smoked mackerel is one of my favourite fishes but the beetroot and perky dressing really makes it sing.' Retired writer

*67 prefers M&S and the (good value) Waitrose Essentials

 Tips:

• Vegetarians and Vegans can replace mackerel with hard boiled eggs, smoked tofu or drained chickpeas which have been  sprinkled with smoked paprika and baked in a moderate oven for 10-15 mins until crisp
• Liked this? You'll also like Smoked Mackerel, Egg & Potato Salad

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This recipe has been developed by B  Lee/ Bright Sun Enterprises and may 

not be reproduced, in any form, without the author's written permission.