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.
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
- In a large bowl, combine the flaked smoked mackerel, roasted beets, red onion, and fresh dill.
- In a small bowl, whisk together the olive oil, apple cider vinegar, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- 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