A delicious salad using the classic pairing of mackerel and gooseberries, mixed with grains and beetroot for a filing dish. Mackerel is an oily fish, and so the tartness of the gooseberries balances it perfectly. It's a super easy recipe using our Invicta Gooseberry Preserve, and would make a quick & healthy lunch at this time of year.
Mackerel, Beetroot & Gooseberry Autumn Salad
Helen Upshall
2
10 minutes
5 minutes
Salad
A delicious salad using the classic pairing of mackerel and gooseberries, mixed with grains and beetroot for a filing dish. Mackerel is an oily fish, and so the tartness of the gooseberries balances it perfectly
Ingredients
GOOSEBERRY DRESSING:
- 50g Invicta Gooseberry Preserve
- 1 tbsp cider vinegar
- 60ml good-quality olive oil
- Sea salt & cracked black pepper
FOR THE SALAD:
- 150g kale
- 250g pack pre-cooked mixed grains
- 150g cooked beetroot, cut into wedges
- 180g smoked mackerel, skin removed
- 50g Invicta Gooseberry Preserve
Directions
First, make the dressing. Place all the dressing ingredients with the exception of the seasoning in a jar, screw on the lid tightly and shake until well combined. Remove the lid and season generously with salt and pepper. Alternatively, whisk all the ingredients in a bowl. Set aside.
Roughly chop the kale and blanch for 2 minutes in a pan of salted water. Drain and put in a large bowl. Warm the mixed grains according to the packet instructions and add to the kale. Pour over the prepared dressing and toss to combine.
Tip the kale and grains on a large serving plate or platter. Add the beetroot wedges to the plate before flaking over the smoked mackerel - warm the mackerel first according to packet instructions if desired or simply allow to come to room temperature.
Finish by spooning over the gooseberry preserve and a crack of black pepper. Enjoy alongside warm crusty bread or buttery potatoes.
