This salad is a *celebration of color and flavor*, combining smoky, rich mackerel with the natural sweetness of beetroot and the gentle heat of horseradish. It’s a dish that feels indulgent yet refreshingly light.

Inspired by Nordic simplicity, this quick salad balances creamy textures and crisp greens with a tangy, herbed dressing. Perfect for lunch, dinner, or even a chic brunch option.

Best of all, it’s ready in minutes — proof that nutritious food doesn’t have to be complicated.

Ingredients

• 200g smoked mackerel fillets
• 250g cooked beetroot, diced
• 100g mixed rocket and spinach leaves
• 1 small red onion, thinly sliced
• 100g Greek yogurt
• 2 tablespoons fresh dill, chopped
• 1 tablespoon prepared horseradish
• 1 tablespoon extra virgin olive oil
• 1 tablespoon lemon juice
• Salt and freshly ground black pepper to taste

Instructions

1. In a small bowl, prepare the dressing by whisking together the Greek yogurt, chopped dill, horseradish, lemon juice, and olive oil. Season with a pinch of salt and pepper.
2. In a large salad bowl, combine the mixed rocket and spinach leaves, diced beetroot, and thinly sliced red onion.
3. Gently flake the smoked mackerel fillets into large chunks, removing any skin or bones, and add them to the salad bowl.
4. Drizzle the horseradish dill dressing over the salad and toss gently to combine all the ingredients without breaking up the fish too much.
5. Divide the salad between two plates and serve immediately for the best texture and flavor.

Tips & Substitutions

• Swap the mackerel: Use smoked trout or salmon if preferred for a milder flavor.
• Make it dairy-free: Substitute Greek yogurt with a plant-based alternative like coconut or soy yogurt.
• Add crunch: Sprinkle toasted walnuts or pumpkin seeds before serving for extra texture.

Nutrition

Calories: 710 kcal

• Fat: 45g
• Carbohydrates: 24g
• Fiber: 9g
• Protein: 52g