Season: Summer 

Smoked mackerel & beetroot salad with creamy horseradish dressing

Serves 6


  • 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 bitesized chunks
  • Approx 250g smoked mackerel, skin and any bones removed, flaked into chunky pieces

For the horseradish dressing

  • zest and juice 1 lemon
  • 150ml pot soured cream
  • 2 tbsp creamed horseradish


  1. Heat oven to 200C/180C fan/gas 6.
  2. Place the unpeeled beetroots on a baking tray and roast for 35-50 mins, depending on their size.  Give them a gentle squeeze after 35 mins – if they feel tender and are a little shrivelled, they are done; if not, continue cooking.
  3. Remove from the oven and set aside to cool.
  4. Using a small sharp knife, carefully peel the beetroots, then cut into wedges (wear plastic gloves to prevent them staining your hands).
  5. Mix the dressing ingredients in a small bowl.
  6. Put the lentils, spring onions, apple, radicchio and mackerel in a large bowl, add half the dressing and toss everything together.
  7. Pile the ingredients onto a serving platter, layering with the beetroots as you do.
  8. Serve with the remaining dressing on the side.