Warm smoked mackerel, beetroot and potato salad

Method

1. Add the potatoes to boiling water and cook for 20 minutes until soft. Drain and set aside.
2. Place the watercress, celery and beetroot in a large bowl and dress with the French dressing.
3. Add the potatoes. Remove the skin from the mackerel and flake the fish on top of the potatoes.
4. Make up the horseradish dressing in a small bowl adding lemon juice to taste.
5. Serve the salad with a dollop of horseradish dressing.

Recipes from Slim.Fast

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Tip

This is gluten free and fantastic source of omega 3

Ingredients

2 smoked mackerel fillets (75g each)
360g new potatoes, cut in half
160g cooked beetroot sliced
200g bag washed watercress
120g celery sliced
2 tbsp. French dressing
Horseradish dressing
2 tsp. horseradish cream sauce
90g half fat crème fraiche
Squeeze lemon juice

Notes

Time: 8 minutes
Serves: 2
Nutrition: 600 Cals, 40g Fat, 11.1g Sat Fat