About this recipe:Smoked mackerel and ruby red beetroot are a mouth-watering combination, and cannellini beans and fresh mixed salad leaves add fibre and vitamin value to this appealing salad dressed with tangy lime and horseradish.
200g fat-free fromage frais
grated zest and juice of 1 lime
2 tsp horseradish sauce, or to taste
¼ cucumber, diced
340g smoked mackerel fillets, skinned and flaked
2 x 400g cans cannellini beans, drained and rinsed
400g cooked beetroot, peeled and cubed
100g mixed salad leaves (such as rocket, mizuna, baby spinach or lamb's lettuce)
1 red onion, thinly sliced
TO GARNISH lime wedges
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Method Prep:20min › Ready in:20min
Mix the fromage frais, lime zest, half the lime juice and horseradish in a bowl, then stir in the cucumber. Check the mackerel for any stray bones, then add it to the bowl with the cannellini beans. Mix lightly to combine the mackerel and beans with the dressing.
Toss the salad leaves with the onion and remaining lime juice, then spread on a large shallow serving platter, reserving a few pretty leaves for garnishing. Pile the mackerel and bean mixture on top, then scatter over the beetroot and reserved leaves. Garnish with lime wedges and serve immediately.
*This salad could also be made with diced cooked chicken breast instead of the smoked mackerel. *For a vegetarian salad, omit the mackerel and add 2 peeled, stoned and diced avocados. Sprinkle with toasted sesame seeds before serving.