Smoked mackerel and beetroot salad with horseradish mayonnaise

Smoked mackerel and beetroot salad with horseradish mayonnaise

By
From
British Seafood
Serves
4
Photographer
David Loftus

This is one of my favourite combinations of flavours – smoked mackerel and earthy beetroot with a touch of zingy hot horseradish and salty capers… I could enjoy it all day long. I like to serve this on a platter in the middle of the table for all to share. It works well with smoked salmon too.

Ingredients

Quantity Ingredient
8 smoked mackerel fillets, skinned
300g raw beetroot, peeled
olive oil, for cooking and to dress
2 shallots, peeled and finely sliced
50ml red wine vinegar
3 teaspoons dill, chopped
cornish sea salt
freshly ground black pepper

Horseradish mayonnaise

Quantity Ingredient
2 egg yolks
1/2 lemon, juiced
2 tablespoons horseradish cream
200ml light olive oil

To serve

Quantity Ingredient
mustard cress
Crispy capers
extra horseradish cream

Method

  1. Check the smoked mackerel fillets for pin bones and break into large flakes. Slice the beetroot very thinly, using a mandoline if you have one.
  2. Heat a non-stick pan over a medium heat and add a drizzle of olive oil. When hot, add the shallots and cook for 2 minutes until translucent. Season with salt and pepper and add the wine vinegar. Transfer to a plate to cool.
  3. Put the sliced beetroot, shallots, chopped dill and a good drizzle of olive oil into a bowl and season with salt and pepper. Give it a good mix with your hands and leave to stand for at least 30 minutes.
  4. For the horseradish mayonnaise, put the egg yolks, lemon juice and horseradish cream into a bowl and whisk together for 1 minute to combine. Slowly add the olive oil, drop by drop to begin with, then in a steady stream, whisking constantly, until the mixture is emulsified and thick. Season with salt and pepper to taste and reserve in the fridge.
  5. Arrange the beetroot on a large platter and scatter the pieces of smoked mackerel on top. Dot the mayonnaise randomly all over the platter, using a piping bag fitted with a small plain nozzle for a neat presentation if you wish.
  6. Scatter the mustard cress and crispy capers over the mackerel and serve, with extra horseradish mayonnaise on the side if you like.
Tags:
seafood
fish
British Seafood
British
Nathan
Outlaw
Michelin
star
restaurant
chef
high
end
fine
dining
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