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Plate of beetroot and mackerel salad on white plate

Beetroot and Mackerel Salad

Beetroot and mackerel salad. There’s a string of words that will kill the vibe at a party. It sounds like something an old person would say right before they start talking about retirement planning. Someone who has a list of oily fish committed to memory because their joints start to ache when a storm is brewing. I’m not saying I am that person but I do eat both beetroot and mackerel on a regular basis.

Oily fish are a useful group of swimmers and they make regular appearances at our table. Not herring so much but salmon, anchovies and sardines. I’ve gone on record as not a great fan of smoked salmon precisely because of my greater appreciation of smoked mackerel. Smoked salmon is more a texture to me than a flavor. Not that it has no flavor but, compared to smoked mackerel, it needs to work on its identity a bit. Stop leaning on lemons and capers to be interesting, man.

Smoked mackerel is that wonder of wonders: an ingredient that has enough heft on its own to be interesting while also cooperating with other ingredients in a way that isn’t shouty or off putting. It’s like your friend who can regale a small dinner party with stories of adventure and daring who also asks insightful questions when someone else at the table talks about generally accepted accounting principles. We all have our strengths. We all need each other. More importantly, life is too short to eat flavorless food.

This salad is full of strong flavors which is a big part of why it succeeds. The rocket is peppery and that plays well with the radishes. The beets are earthy to go with the smoke of the fish. The lemon and green onion lift it with some sharpness. Tarragon for fun. And you know I love a crouton whenever I can work one in. You could add feta cheese if you’re someone who doesn’t eat a salad unless it has cheese on it but I don’t think it really needs it.

Sadly, just recently the Good Fish Guide has rated Northeast Atlantic caught mackerel as a Fish to Avoid because of overfishing. That is unfortunate indeed and I’ll have to be more mindful of where I buy it from in the future. Looks like I need to invite herring to my next party and see what she’s all about.

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Plate of beetroot and mackerel salad on white plate

Ingredients

A handful of rocket (mixed leaves will work too)
Cooked beetroot (the one I get is also lightly pickled which adds to the flavor but it just needs to be cooked)
6 or so radishes
2 fillets of smoked mackerel
Fresh tarragon (if you don’t keep this around, don’t worry)
Spring onion or two, sliced
Half a lemon
Drizzle of oilve oil
Salt and pepper
CROUTONS! If you don’t have croutons, why? but also some crusty bread will work nicely.

Instructions

1
Wash your ROCKET, shake it dry and make a mound of it on your plate.
2
Cut up the things that need to be cut up: the COOKED BEETROOT, RADISHES and SPRING ONION. Add them to your salad mountain. Don’t panic. The red from the beets will come out of your hands by the end of the day.
3
I don’t eat the skin but if you’re into it, go for it. Yes, I know that’s where all the benefit is. Put the SMOKED MACKEREL on how you like it.
4
If you happen to have tarragon around and you like the anise flavor of it, pick a few leaves and put them in.
5
You can make a little dressing by shaking the LEMON, OILVE OIL, SALT and PEPPER in a jam jar or you can just squeeze and drizzle it all over. You don’t need a lot of salt but put a little on there, it will make a difference.
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