Award Winning Smoked Salmon

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Serves 4
 
Smoked Mackerel and Roasted Beetroot Recipe
 
Ingredients
3 Beetroot
5 Shallots
 Handful of Fresh Dill Leaves
1 tbsp Crème Fraiche
250g Salad Leaves, dressed
 50g Walnuts
 
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.
 
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