Save to your scrapbook

    Warm mackerel, root and rice salad

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    Warm mackerel, root and rice salad

    Carrot tops make a punchy dressing for this satisfying salad.

    • Preparation time: 10 minutes
    • Cooking time: 40 minutes
    • Total time: 50 minutes 50 minutes

    Serves: 4


    400g Duchy Organic bunched carrots, trimmed, 50g tops reserved
    2 beetroot (about 250g), trimmed and cut into
    slim wedges
    2 tsp fennel seeds, crushed
    1 tsp olive oil
    30g fresh root ginger, grated
    4 garlic cloves, unpeeled
    1 lemon, zest of ½, juice of all
    240g basmati and wild rice
    20g pack dill, roughly chopped
    about 300g Essential peppered smoked mackerel fillets


    1. Preheat the oven to 200˚C, gas mark 6. Cut the carrots in half or thirds lengthways (depending on their size), then put in a roasting tin with the beetroot wedges, fennel seeds, oil, ginger, garlic, ½ the lemon juice and 2 tbsp water; season and roast for 30-40 minutes, tossing halfway through, until tender.

    2. Meanwhile, cook the rice according to pack instructions. Roughly chop the carrot tops and put in a high-speed blender with the remaining lemon juice, the lemon zest, most of the dill and 5 tbsp water. When the vegetables are cooked, squeeze the roasted garlic out of its skin, add to the blender and whizz to make a dressing; season.

    3. Add the drained rice to the vegetable tin and flake in the mackerel, discarding the skin; toss together then divide between plates. Drizzle over the dressing and scatter over the reserved dill fronds before serving. 

    Your recipe note

    Edit your recipe note


    Average user rating

    0 stars