Mousehole Mackerel And Beetroot Salad

Mousehole Mackerel and Beetroot Salad is a classic Cornish dish that combines the freshness of mackerel with the earthy sweetness of beetroot, creating a delightful and nutritious salad.

Mousehole Mackerel And Beetroot Salad

Ingredients

  • 4 fresh mackerel fillets
  • 4 medium-sized beetroots, cooked and sliced
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon wholegrain mustard
  • 4 cups mixed salad leaves
  • Salt and pepper to taste

Instructions

  1. In a small bowl, whisk together the olive oil, balsamic vinegar, and wholegrain mustard to make the dressing.
  2. Season the mackerel fillets with salt and pepper, then grill or pan-fry for 3-4 minutes on each side until cooked through.
  3. In a large bowl, toss the mixed salad leaves with half of the dressing.
  4. Divide the dressed salad leaves among 4 plates and top with the cooked mackerel fillets and sliced beetroot.
  5. Drizzle the remaining dressing over the mackerel and beetroot.

Cooking & Preparation

Preparation time:
10 minutes
Cooking time:
10 minutes
Total time:
20 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
250
Protein
20g
Carbohydrates
15g
Fat
12g

Supplies

Grill or frying pan Small bowl for dressing Large mixing bowl

Tools

Whisk Tongs

Serving suggestions

Serve the Mousehole Mackerel and Beetroot Salad with a side of crusty bread and a glass of crisp white wine for a complete meal.

Tips & tricks

For an extra burst of flavor, try adding some crumbled goat cheese or toasted walnuts to the salad.

Cost

$15