Smoked Mackerel with Beetroot and Cucumber Salad

Serves 2

INGREDIENTS
2 mackerel fillets
2 tsp cold-pressed olive oil
2 baby beetroots, peeled and very thinly sliced
100g cucumber, halved and thinly sliced
1 apple, cored, quartered and sliced
1 tbsp lemon juice plus lemon wedges, to serve
100g natural yoghurt
Garnish of your choice

METHOD

1. Pre-heat oven to 200°C/Fan 180°C/Gas 6.
2. Put one of the mackerel fillets on a board and cut a ‘V’ down the centre, either side of the pin bones, to create two smaller fillets, then remove the bones. Repeat with the other fillet. Rub with the oil and set aside.
3. Put the beetroot, cucumber and apple in a bowl. Drizzle over the lemon juice, add the yogurt and mix well. Season with ground black pepper and toss together lightly. Set aside.
4. Place the mackerel fillets on a baking tray and cook for about 10 minutes.
5. Put the fillets on top of the salad and serve with garnish and lemon wedges for squeezing over.

Recipe and photo credit: BBC GoodFood

← Previous Post Next Post →