Smoked Mackerel Salad with Roasted Beets (Kūpināta Makrele Salāti ar Cepiem Bietēm)

Kūpināta Makrele Salāti ar Cepiem Bietēm, or Smoked Mackerel Salad with Roasted Beets, is a traditional dish from Livonian cuisine that combines the smoky flavor of mackerel with the earthy sweetness of roasted beets. This refreshing salad is perfect for a light lunch or as a side dish for a summer meal.

Smoked Mackerel Salad with Roasted Beets (Kūpināta Makrele Salāti ar Cepiem Bietēm)

Ingredients

  • 200g smoked mackerel fillets, flaked
  • 4 medium beets, roasted and diced
  • 1 small red onion, thinly sliced
  • 2 tbsp chopped fresh dill
  • 2 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • Salt and pepper to taste

Instructions

  1. In a large bowl, combine the flaked smoked mackerel, roasted beets, red onion, and fresh dill.
  2. In a small bowl, whisk together the olive oil, apple cider vinegar, salt, and pepper.
  3. Pour the dressing over the salad and toss gently to combine.
  4. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
40 minutes
Total time:
1 hour
Cooking method
Oven

Nutritional facts per 1 serving

Calories
250 per serving
Protein
20g
Carbohydrates
15g
Fat
12g

Supplies

Large bowl Small bowl Whisk

Tools

Oven Knife Baking sheet

Serving suggestions

Serve the smoked mackerel salad with roasted beets as a light lunch with crusty bread or as a side dish with grilled fish or chicken.

Tips & tricks

For added crunch, sprinkle the salad with some toasted sunflower seeds or chopped walnuts before serving.

Cost

$10