Love Beetroot - Smoked Mackerel with Beetroot and Horseradish Relish

Just to let you know, this post was written before I started the paleo diet to help ease my psoriasis. Nowadays I eat a more allergy-friendly diet, but leave these older, non-paleo posts up in case they are useful to readers, as I know not everyone eats the same as I do. Thanks for your understanding. 

I'll tell you my line of thinking here: I love smoked mackerel, especially the type with big chunky black crushed peppercorns on. If you're here by the way because you're looking for a tasty AIP (autoimmune protocol) compliant recipe, then make sure you buy smoked mackerel without the peppercorns on. Black pepper isn't AIP compliant. 

And whenever I eat smoked mackerel I always have alongside it a big dollop of horseradish sauce, which works so well against the oily, smoky fish. And as I'm in the process of dreaming up things to do with beetroot, I thought that the sweetness of beetroot might work well alongside it too and might add a lovely burst of colour as well. And I was right.

I also feel that the beetroot alongside the mackerel adds a freshness - and a Scandinavian touch too - and apart from the fact that you can have a healthy lunch on the table in 10 minutes or less it tastes amazing. This is great as something light - for a more filling lunch you could always serve with some rye bread or boiled new potatoes alongside. I eat my mackerel cold - but if you want to you can grill it for a few minutes on either side, until sizzling and hot.

Smoked Mackerel Salad with Beetroot and Horseradish Relish
Serves 2

Ingredients

• One pack of ready-to-eat smoked mackerel fillets (2-3 fillets) (buy non-peppered mackerel for strict AIP)
• 2 cooked, peeled beetroot, total weight about 125g (I used natural cooked vacuum-packed beetroot) - save 2 tbsp of the beetroot juice
• Pinch sea salt
• 3 heaped teaspoons horseradish sauce
• Rocket, to serve
• juice of half a lemon
• Extra Virgin Olive Oil

Method

1. Take the mackerel fillets out of the packet, and leave to slowly come to room temperature.
2. Puree the beetroot, in a hand-held processor using 2 tablespoons of the juice to help it liquidise. Throw in a pinch of sea salt and spoon in the horseradish, mixing to make a creamy paste. Taste, and add more salt or horseradish if necessary to suit your own tastes.
3. Take a handful of rocket and arrange on a plate, place the mackerel fillet alongside it and spoon a generous amount of the beetroot relish on the side. Dress the rocket with some more sea salt, lemon juice and a drizzle of Extra Virgin Olive Oil.

For more beetroot recipes visit www.lovebeetroot.co.uk/recipes