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    Grilled mackerel, beetroot and red onion salad

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    Grilled mackerel, beetroot and red onion salad

    • Gluten Free
    • Preparation time: 30 minutes
    • Cooking time: 55 minutes
    • Total time: 1 hour 25 minutes

    Serves: 4

    Ingredients

    500g bunch beetroots, trimmed, scrubbed clean and halved if large
    1 red onion, thinly sliced
    3g flaky sea salt
    2 tsp caster sugar
    50ml white wine vinegar
    ½ tsp cumin seeds
    ½ tsp coriander seeds
    3½ tbsp extra virgin olive oil
    1 lemon, zest, plus extra wedges to serve
    200ml crème fraîche
    handful mint leaves, roughly chopped
    handful dill, roughly chopped, plus extra to garnish
    4 fresh mackerel fillets, pin-boned

    Method

    1. Put the beetroots in a large pan. Cover with water and boil for 45-50 minutes, or until soft – a cutlery knife should pierce them easily.

    2. Meanwhile, put the onion in a bowl with the salt, sugar and vinegar and mix well; set aside to marinate. Toast the cumin and coriander seeds in a small frying pan until fragrant, then crush in a pestle and mortar (or spice grinder). Stir 1 tbsp oil and the zest of ½ lemon into the crème fraîche; season.

    3. Drain the beetroots, then rub the skins off while still hot using clean rubber gloves or a clean, old tea towel (it will stain). Dice into roughly 1cm cubes, then toss with the pickled onions, crushed seeds and herbs, 2 tbsp oil and remaining zest of ½ lemon; season.

    4. Preheat the grill to high. Season the mackerel on both sides, place skin-side up on a baking tray and drizzle with the remaining ½ tbsp oil. Put under the hot grill, and cook until the skin is golden and the flesh cooked through, about 2-3 minutes. Divide the salad between 4 plates, along with a little crème fraîche. Sit a mackerel fillet on top and serve with more crème fraîche, extra dill and lemon wedges to squeeze over.

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    This recipe first appeared in Waitrose Food, November 2017 issue. Download the Waitrose Food app for the full issue.

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