Smoked mackerel and beetroot with horseradish dressing recipe

  • Serves 4
  • 10mins to prepare
  • 413 calories / serving
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HE MACKERALBEETROOT

In a small bowl mix together the horseradish, crème fraîche, olive oil and chives, this will make your dressing. Decoratively build up your salad on a large plater, using the watercress, sugarsnap peas, beetroot and mackerel. Drizzle over the dressing and serve immediatly.

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  • Ingredients

  • 2 smoked mackerel boneless strips, torn into pieces
  • 180g Tesco Finest cooked sweetfire baby beetroot, sliced
  • 2 x 85g watercress
  • 180g sugarsnap peas, left raw and cut in half lengthways
  • 2tbsp horseradish sauce
  • 100ml crème fraiche
  • 1tbsp extra virgin olive oil
  • 15g fresh chives, finely chopped
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  • Energy 1713kj 413kcal 21%
  • Fat 33.2g 47%
  • Saturates 11.3g 57%
  • Sugars 12.3g 14%
  • Salt 1.5g 25%

of the reference intake
Carbohydrate 12.7g Protein 15.2g Fibre 3.1g

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