Ingredients
450g new potatoes, cut into bite-size pieces
3 smoked mackerel fillets, skinned
250g cooked beetroot
100g mixed salad leaves
2 celery sticks, sliced
For the dressing
6 tbsp salad dessing
2 tsp creamed horseradish sauce
Method
Boil the potatoes for 12-15 min. Meanwhile, flake the mackerel fillets into large pieces and cut the beetroot into bite-size chunks.
Drain the potatoes. Mix the salad dressing and horseradish sauce together in a salad bowl and season. Tip in the potatoes, they should still be warm but not hot.
Add the salad leaves, mackerel, beetroot and celery and toss gently.
Serve with crusty bread.
Products Used
Master Class Non-Stick Heavy Duty 16cm Saucepan
Kitchen Craft Fish Bone Remover
Master Class Acero Stainless Steel 9cm (3.5") Paring Knife
.jpg?auto=format%2Ccompress&bluhash=238e2643c1d3000ff46597e03a988164&w=60&h=60&fit=crop&s=1504b9e9ea32ebfb6e35b74cb4ccc89f)
