Smoked Mackerel Beetroot Salad With Creamy Horseradish Dressing Recipes

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.

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.