Smoked mackerel, orange and beetroot salad recipe
Colourful and nutrient-rich, this salad is perfect for lunch or a light dinner. If you're short on time, you can use ready-cooked beetroot.
Recipe from The Hidden Hut by Simon Stallard. Published by Harper Collins, £20, out now.
Ingredients
- 1 squeeze of lemon juice
- 300 g waxy potatoes, unpeeled, cut lengthways into 5mm (0.25 inch slices)
- 4 smoked mackerel fillets
- 2 oranges
- 4 tbsp light olive oil
- 2 tsp wholegrain mustard
- 80 g watercress
- 8 basil leaves
- 1 pinch sea salt and freshly ground black pepper
- 2 large raw beetroots, unpeeled, washed and leaves trimmed to 3cm (1 inch)
- 1 squeeze of lemon juice
- 10.6 oz waxy potatoes, unpeeled, cut lengthways into 5mm (0.25 inch slices)
- 4 smoked mackerel fillets
- 2 oranges
- 4 tbsp light olive oil
- 2 tsp wholegrain mustard
- 2.8 oz watercress
- 8 basil leaves
- 1 pinch sea salt and freshly ground black pepper
- 2 large raw beetroots, unpeeled, washed and leaves trimmed to 3cm (1 inch)
- 1 squeeze of lemon juice
- 10.6 oz waxy potatoes, unpeeled, cut lengthways into 5mm (0.25 inch slices)
- 4 smoked mackerel fillets
- 2 oranges
- 4 tbsp light olive oil
- 2 tsp wholegrain mustard
- 2.8 oz watercress
- 8 basil leaves
- 1 pinch sea salt and freshly ground black pepper
- 2 large raw beetroots, unpeeled, washed and leaves trimmed to 3cm (1 inch)
Details
- Cuisine: British
- Recipe Type: Salad
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 40 mins
- Serves: 4
Step-by-step
- Put the beetroot in a large saucepan with the lemon juice and a good pinch of salt. Bring the water to the boil over a high heat, then reduce the heat and simmer for 35–40 minutes, or until tender throughout and a knife can be inserted easily.
- Meanwhile, after the beetroot has been cooking for 20 minutes, start cooking the potatoes. Put them in a saucepan of cold, salted water over a high heat. Bring to the boil, then reduce the heat and simmer gently for 10–12 minutes.
- Remove the skin from the mackerel fillets, then cut away a lengthways strip down the middle of the fillets to remove the pin bones and a small amount of the flesh. Put to one side.
- Using a sharp knife, cut a thin slice of peel and pith from one end of each orange. Put, cut side down, in a shallow bowl and cut off the peel and pith in strips. Remove any remaining pith.
- Cut out each orange segment, leaving the membrane behind. Squeeze the remaining juice from the membrane into the bowl.
- Whisk the olive oil and mustard into the orange juice. Season, going easy on the salt, as the mackerel will be salty.
- When the beetroot is cooked, scrape off the skin using a knife, then slice thinly.
- Drain the potatoes and tip them back into the warm pan. Drizzle with a little of the orange dressing.
- Put the watercress in a bowl and remove any thick stems. Tear in the basil leaves. Add a tablespoon of the dressing and toss the leaves to coat them lightly in the dressing.
- Lay the warm potato and beetroot slices on a platter. Scatter over the dressed leaves and orange segments. Flake the mackerel into large chunks over the top and finish by drizzling with a little more dressing. Serve any remaining dressing on the side.
This recipe is from The Hidden Hut by Simon Stallard. Published by Harper Collins, £20, out now.
You might also like:
Comments
Be the first to comment
Do you want to comment on this article? You need to be signed in for this feature