Oily Fish with Beets and Leaves
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Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 30 min.
Ready in
Ingredients
for
4
- Ingredients
- 5 cups waxy potatoes (peeled and diced)
- 0.333 cup olive oil
- 2 Tbsps white wine vinegar
- 1 tsp Wholegrain Mustard
- 4 cups mixed salad
- 2 cups cooked in juice Beets (drained and halved)
- 4 Smoked mackerel (skinned)
- 1 small Red onion (thinly sliced)
- oregano
- salt
- freshly ground Black pepper
Product recommendation
Give the dressing a quick shake just before serving.
Preparation steps
1.
Cook the potato in a large saucepan of salted, boiling water for 15 - 18 minutes until tender to the point of a knife.
2.
Meanwhile, combine the olive oil, vinegar, mustard, and seasoning in a clean jam jar. Seal with a lid and shake well until combined.
3.
Drain the potato and leave to cool briefly.
4.
Divide the mixed salad leaves between plates and top with the potato and beetroot. Break apart the mackerel fillets and place on top of the salad along with the red onion.
5.
Spoon over some of the dressing and garnish with sprigs of oregano and a little more freshly ground pepper before serving.
