Warm Mackerel and Beetroot Salad

Serves 4

Takes 25 mins

450g new potatoes, cut into bite-size pieces
3 smoked mackerel fillets, skinned
250g pack cooked beetroot
100g bag mixed salad leaves
2 celery sticks, finely sliced
50g walnut pieces
For the dressing:
6 tbsp good-quality salad dressing
2 tsp creamed horseradish sauce

1. Boil the potatoes for 12-15 mins until just tender. Meanwhile, flake the mackerel fillets into large pieces and cut the beetroot into bite-size chunks.

2. Drain the potatoes and cool slightly. Mix the salad dressing and horseradish sauce together in a salad bowl and season. Tip in the potatoes – they should still be warm.

3. Add the salad leaves, mackerel, beetroot, celery and walnuts, and toss gently. Serve with crusty bread.

Recipe by Good Food. Recipe from Good Food magazine, January 2007

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