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How to make

Apple, Mackerel and Beetroot salad

Recipe by:

Flora Shedden

Simple, fresh and tasty salad from Flora Shedden.
Prep time
15 minutes
Cook time


400g cooked beetroot

olive oil

salt and pepper

100g watercress or a mixed leaf salad

2-3 smoked mackerel fillets (I like the peppered ones)

2 granny smith apples

3 tbsp horseradish sauce

100g Graham's Natrual Yogurt

juice of 1 lime

parsley, cress and chives to garnish

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Step 1

Wash the beetroot to stop the colour from running too much. Cut into quarters or eighths. Drizzle with oil and salt and pepper then toss through the salad leaves.

Step 2

Flake through half of the mackerel reserving the rest of the platter.

Step 3

Finely slice the apple and stir in to the salad again reserving half.

Step 4

For the dressing whisk the horseradish, yogurt and lime juice together. Season to taste and add a little olive oil to loosen or honey to sweeten if you find it too sharp.

Step 5

Pile the salad on a platter then drizzle with the dressing. Add the reserved apple and mackerel and garnish with your herbs. Serve any excess dressing in a side bowl.

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