Hot, peppery watercress and radish combine with smoked mackerel to give you loads of flavour in this easy salad. Serve with a slice of seeded Simmons sourdough in you like.
Smoked mackerel, and other oily fishes, are the best sources of omega 3 fats which are so important for good mood, joints, skin and overall wellbeing.
large handful of watercress
1 cooked beetroot, chopped
1 spring onion, sliced
4 radishes, sliced
1 smoked mackerel fillet
For the dressing:
1 tbsp natural yogurt
1 tsp horseradish sauce
squeeze of lemon
freshly ground black pepper
- Add the watercress, beetroot, spring onion and radishes to a small bowl.
- Remove the skin from the mackerel, then flake the fish over the salad
- Mix together the dressing ingredients in a small jar or bowl.
- When you’re ready to eat pour the dressing over the salad and mix well.
Packed, by Becky Alexander & Michelle Lake (Dip ION mBANT) is published by Nourish, £12.99. Becky writes the food column for The Herts Advertiser and Michelle runs Mission Nutrition, a nutritional therapy consultancy based in St Albans.