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Peppered mackerel & pink pickled onion salad

This starter, with its quick pickled onion is impressive, but takes little time as it’s part of making the dressing. You can do it while the turkey is cooking

  • Prep: 15 mins
    no cook
  • Serves 6
  • Easy
  • Serves 6
  • Easy
  • Calories 318
  • Carbohydrates 7
  • Saturated Fat 4
  • Sugar 4
  • Protein 13
  • Fat 25
  • Fibre 4
  • Salt 0.9

Nutrition per serving

  • Calories 318
  • Carbohydrates 7
  • Saturated Fat 4
  • Sugar 4
  • Protein 13
  • Fat 25
  • Fibre 4
  • Salt 0.9

Ingredients

  • 240g pack peppered smoked mackerel, torn into pieces
  • 100g bag watercress
  • 250g pack ready-cooked beetroot
  • 100g bag honey-roasted mixed nuts
  • 1 small red onion, very thinly sliced
  • 3 tbsp sherry vinegar
  • pinch of sugar
  • 4 tbsp extra virgin olive oil

Method

  1. Mix together the onion, vinegar, sugar and a pinch of salt. Leave to pickle while you dice the beetroot and roughly chop the nuts.

  2. Divide the watercress and smoked mackerel between six plates. Scatter over the beetroot and nuts, then top with a cluster of the pickled onions. Whisk the oil into the pickling vinegar, then drizzle the dressing around the outside of each plate.

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