Warm mackerel & beetroot salad

 

Ingredients

• 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 dessing
• 2 tsp creamed horseradish sauce
  
  Prep: 10 mins Cook: 15 mins
  Easy
  Serves 4 
   

  Method

  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.