Smoked Mackerel, Horseradish Crème Fraiche and Ballymaloe Irish Beetroot Salad

  • Cooking Time: 10 minutes
  • Serves: 2
  • Allergens: fish, dairy

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Description

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 take on the recipe is from Grace O’ Driscoll.

Ingredients

  • 2 smoked mackerel fillets
  • 50ml crème fraiche
  • 1 tsp horseradish sauce (or half a teaspoon of freshly grated horseradish)
  • 2 tbsp Ballymaloe Irish Beetroot- drained
  • 2 handfuls of baby salad leaves (chard, rocket, spinach, lamb’s leaf)
  • 1 teaspoon Ballymaloe French Dressing
  • Sea salt and freshly cracked black pepper

Dietary Suitability

  • No Artificial Additives
  • Gluten Free

Method

  1. Mix a teaspoon of horseradish sauce with the crème fraiche and season with a pinch of sea salt and freshly cracked black pepper
  2. Lightly dress the salad leaves with Ballymaloe French Dressing and place on one large salad plate
  3. Gently break the smoked mackerel fillets over the dressed salad, sprinkle over Ballymaloe Irish Beetroot, and spoon on a few teaspoons of your horseradish crème fraiche

  • Cooking Time: 10 minutes
  • Serves: 2
  • Skill: easy
  • Allergens: fish, dairy

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