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.
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