Smoked Mackerel With Crispy Skin

"Smoked Mackerel fillets served on a bed of rocket salad and beetroot with horseradish cream"
 
Download
photo by The 500 Chef photo by The 500 Chef
photo by The 500 Chef
Ready In:
15mins
Ingredients:
7
Serves:
4
Advertisement

ingredients

  • 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
Advertisement

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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes