Mixed Beetroot Salad with Smoked Mackerel

Celebrate the humble beetroot with this mouthwatering salad recipe. Pairing sweet beetroot with smoked mackerel makes for this healthy and vibrant fish dish.

J Sheekey FISH
From the book J Sheekey FISH
Tim Hughes


Here the mackerel adds a smoky layer to the classic pairing of beetroot and horseradish.

Serves 4


400 g raw mixed heritage beetroot: golden, chioggia and classic red
100 g mixed salad, ruby leaves ideal
1 head red chicory
320 g smoked mackerel fillets
2 cm fresh horseradish root, grated
For the dressing:
1 tbsp white wine vinegar
2 tbsp extra virgin olive oil
2 tbsp extra virgin cold pressed
Rapeseed oil
1 tbsp creamed horseradish
2 tsp Dijon mustard
Pinch caster sugar
1 garlic clove, peeled (optional)
Salt and freshly ground black pepper


For the dressing, place all the ingredients into a jar and shake until emulsified. The whole garlic clove is used for infusion and should be removed just before use.

In a saucepan of boiling water, cook the beetroots in their skins (this should take about 30 to 40 minutes, depending on size) and peel while warm. Once they have cooled down, roughly chop the beetroots.

To serve, toss the beetroot pieces in half the dressing and place them on a large plate. Scatter the salad leaves and chicory between the beetroot pieces. Break the mackerel fillets into pieces and arrange over the salad. Finish with extra dressing and grated horseradish.

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