Smoked Mackerel, horseradish crème fraiche and Ballymaloe Irish Beetroot Salad

unnamed-11 2


Ingredients:  ( serves 2)

2 fillets of smoked mackerel

50 ml of crème fraiche

1 tsp horseradish sauce

2 tbsp of Ballymaloe Irish Beetroot

2 handfuls of baby salad leaves ( chard, rocket, spinach, lambs leaf)

Ballymaloe French Dressing


Smoked mackerel, Irish  beetroot  and horseradish are a dream salad combination created by Rory O’Connell of Ballymaloe Cookery School. This recipe is quick and easy and is a healthy lunch or starter, lovely with a slice of brown yeast bread and butter or crusty white bread.


To make the horseradish crème fraiche mix together a teaspoon of horse radish sauce with the crème fraiche. Lightly dress the salad leaves with Ballymaloe French dressing.  Arrange the salad into two bowls and top with a few wedges of smoked mackerel, Ballymaloe Irish Beetroot and spoon on a few tea spoons of horseradish crème fraiche.


Recipe by Grace O’ Driscoll.

Comments are closed.