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Serves 2

Mackerel, Beetroot and Potato Salad

Such a great spring salad full of flavour, with the bold salty fish and apple to sweeten. It’s a lovely fresh and sweet salad you must try.


  • 200g new potatoes, cut into quarters
  • 2 fresh mackerel fillets (160g)
  • 80g roasted beetroot
  • 60g mixed salad leaves
  • 1 stick celery, chopped
  • 80g cucumber, chopped
  • 25g walnuts, chopped
  • 70g apple, chopped
  • 1 tsp horseradish
  • 1 tbsp olive oil
  • 1 tbsp balsamic vinegar


  • Boil the potatoes in a pan of salted water for 15 minutes or until a knife is easily inserted, drain and leave to cool.
  • Cook the mackerel fillets under a hot grill for 10 minutes, or until fully cooked through. Remove and leave to cool.
  • Place the beetroot, salad leaves, celery, cucumber, walnuts, apple, and potatoes in a bowl and mix.
  • In a small pot, mix together the horseradish, oil, and vinegar and then pour into the salad bowl.
  • Mix everything around well until the dressing has coated everything.
  • Flake the fish into the bowl and mix.
  • Serve onto 2 plates.
  • Kcal: 471
  • Protein: 21g
  • Fats: 30g
  • Carbs: 27g
  • Fibre: 4.9g

Hi, I’m Steve and I hope you are enjoying our collection of recipes.

Steve Grant

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