Smoked mackerel beetroot salad with creamy horseradish dressing
Ingredients
- 6-10 beetroots (depending on size)
- 140g puy lentils, cooked
- bunch spring onions (about 8), sliced on an angle
- 1 eating apple, core removed, thinly sliced (squeeze a little lemon juice over to prevent them turning brown)
- 1 small radicchio, leaves separated and torn into bite-sized chunks
- 1 pack smoked mackerel (approx 250g), skin and any bones removed, flaked into chunky pieces
- zest and juice 1 lemon
- 150ml pot soured cream
- 2 tbsp creamed horseradish
Instructions
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