Smoked Mackerel, Horseradish Crème Fraiche and Ballymaloe Irish Beetroot Salad
- Cooking Time: 10 minutes
- Serves: 2
- Allergens: fish, dairy
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
- Mix a teaspoon of horseradish sauce with the crème fraiche and season with a pinch of sea salt and freshly cracked black pepper
- Lightly dress the salad leaves with Ballymaloe French Dressing and place on one large salad plate
- 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
