Smoked Mackerel On Beet Salad

1. 1

   Preheat oven to 400u00b0F. Tightly wrap the beet in aluminium foil, place on a baking sheet and bake for 1 1/2 hours. When baked, take out of the oven and remove the foil. Peel the beet, cut in half and place in a deep bowl. Pour the beer and vinegar over the beet halves and leave to marinate for about 24 hours.

2. 2

   Blanch the carrots in boiling salted water for 1 minute then drain and set aside. For the dressing, mix the buttermilk, fennel seed and a pinch of salt. Cut the beet into cubes and add to the dressing, along with the apples and carrots. Let stand for about 1 hour.

3. 3

   To serve, divide the fish into 8 equal portions and place 2 per person on a bed of the beet salad.

* Per serving · 4 servings · Values may vary.

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