Save to your scrapbook
Grilled mackerel, beetroot and red onion salad
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
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
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.
This recipe first appeared in Waitrose Food, November 2017 issue. Download the Waitrose Food app for the full issue.
Typical values per serving:
This recipe was first published in November 2017.