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