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Smoked Mackerel, horseradish crème fraiche and Ballymaloe Irish Beetroot Salad
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. This Recipe is by Grace O’ Driscoll. https://twitter.com/gracebeforemeal
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Servings
2 people
Ingredients
  • 2 fillets of smoked mackeral
  • 50 ml crème fraiche
  • 1 tsp horseradish sauce
  • 2 tbsp Ballymaloe Irish Beetroot
  • 2 handfuls of baby salad leaves (chard, rocket, spinach, lambs leaf)
  • Ballymaloe French Dressing
Servings
2 people
Ingredients
  • 2 fillets of smoked mackeral
  • 50 ml crème fraiche
  • 1 tsp horseradish sauce
  • 2 tbsp Ballymaloe Irish Beetroot
  • 2 handfuls of baby salad leaves (chard, rocket, spinach, lambs leaf)
  • Ballymaloe French Dressing
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Instructions
  1. 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.
  2. 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.
Categories: Salads

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