Smoked Mackerel With Crispy Skin

READY IN: 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 4
    smoked mackerel fillets
  • 3
    tablespoons natural yogurt
  • 1
    tablespoon creamed horseradish
  • 300
    g cooked beetroots
  • 1
    tablespoon olive oil
  • 50
    g rocket, salad
  • 1
    pinch to taste salt and pepper
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DIRECTIONS

  • In a small bowl mix together the natural yogurt and horseradish, taste and season with salt and pepper.
  • Slice the beetroot reserving the juice. Arrange on serving plates.
  • Arrange the rocket salad on serving plates.
  • Heat a non stick sauté pan over a medium heat. With a sharp knife slice 2-3 cuts into the mackerel skinand place the Mackerel skin side down in the pan and cook gently for 5 minutes or until skin is crispy. Place on top of the salad.
  • Spoon the horseradish mixture around the plates. Mix the olive oil with 2 tablespoon of the reserved beetroot juice and drizzle over the plates.
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