Mackerel, Beetroot and Sweet Potato salad
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 1
 
Ingredients
  • 2 mackerel fillets
  • 1 sweet potato
  • 4 small cooked beetroots
  • A few sprigs of thyme
  • 2 tbsp creme fraiche (I have also used sour cream in this recipe which worked fine)
  • 1 teaspoon horseradish
  • A quarter of a bag of rocket salad
Instructions
  1. Peel and chop the sweet potato into cubes; place in a baking tray with the fresh thyme and a slug of olive oil. Cook in the oven at 180 degrees for around 40 minutes, or until soft.
  2. Meanwhile shred the mackerel fillets and discard the skins. Cube the beetroot and wash your hands right afterwards!
  3. Throw the mackerel, beetroot and salad leaves into a large bowl. Add the sweet potato as soon as it's cooked with the oil it was cooked in. Mix well.
  4. In a small dish mix the creme fraiche with the horseradish and serve.
Recipe by More Than Toast at https://morethantoast.org/mtt-mackerel-beetroot-and-sweet-potato-salad/