A healthy and flavour filled salad or appetiser recipe for Smoked Mackerel Fish, served with sour cream, beetroot, radishes and dark rye bread

peppered, smoked mackerel
bunch of beetroot
red onion
micro leaves
sour cream
black pepper
extra dark rye bread

How to
You can buy ready-cooked beetroot, but it’s ridiculously pricey. Rather go for fresh and simply boil them (in their skins) until soft. Alternately, you can roast them in the oven but, to be honest, that’s a bit of a pain for an instant-results kinda chick like me.

Peel the beetroot and slice them any way you want. You can go all chunky and rustic or go the girlie route, like I did, by slicing everything paper thin with a mandolin. (HOT TIP: Dunk the radish slivers in ice water for a few minutes – it makes them super crunchy!)

Arrange all the veggies and flaked mackerel on a lovely plate, drizzle with lemon juice (it doesn’t need olive oil as the mackerel is so oily) and finish with a generous grinding of black pepper. A dollop of sour cream on the side and you’re done.

I just love, love, love balancing this rich, satisfying dish with extra dark rye bread (I tried Oldenburger dark rye which I found at Checkers and it was perfect.)

Recipe by Lizet Hartley, courtesy of Melkkos & Merlot, a bilingual blog about food.

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