Smoked Mackerel with Roasted Beetroot Salad
Handful of Fresh Dill Leaves
1 tsp Horseradish Cream
1 tbsp Crème Fraiche
250g Salad Leaves, dressed
Wrap the shallots, dill leaves, beetroot and Olive Oil in foil and bake at 180°C for approximately 30 minutes or until soft.
Mix the Horseradish Sauce with crème fraiche to taste.
Flake the Smoked Mackerel Fillets and arrange with all the other ingredients on a plate.
To bulk it out, serve with some chunky slices of crusty granary bread on the side.
No posts found
Breakfast Breakfast Recipes Brunch Brunch Recipes Canapés & Nibbles Chicken Corona Lockdown Gifts Drinks Eggs Royale Entertaining Food & Drink Gifts Food & Drink Hampers Ham & Bacon Recipes Hampers Healthy Main Course Recipes New Products quarantine treats Salads and Starters Recipes smoked chicken Smoked Chicken Recipes Smoked Duck Recipes Smoked Fish Recipes smoked food gifts Smoked foods Smoked Goods Smoked Salmon Smoked Salmon Recipes Smoked Sausage Recipes Summer dining Summer recipes