Smoked Mackerel With Crispy Skin

1. 1

   In a small bowl mix together the natural yogurt and horseradish, taste and season with salt and pepper.

2. 2

   Slice the beetroot reserving the juice. Arrange on serving plates.

3. 3

   Arrange the rocket salad on serving plates.

4. 4

   Heat a non stick saute pan over a medium heat. With a sharp knife slice 2-3 cuts into the mackerel skinand place the Mackerel skin side down in the pan and cook gently for 5 minutes or until skin is crispy. Place on top of the salad.

5. 5

   Spoon the horseradish mixture around the plates. Mix the olive oil with 2 tablespoon of the reserved beetroot juice and drizzle over the plates.

* Per serving · 4 servings · Values may vary.

No additional tips available.