Ingredients
-
4
-
3
-
1
-
300
-
1
-
50
-
1
-
-
-
-
-
-
-
-
Directions
Smoked Mackerel With Crispy Skin, Smoked Mackerel fillets served on a bed of rocket salad and beetroot with horseradish cream, Smoked Mackerel fillets served on a bed of rocket salad and beetroot with horseradish cream
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Steps
|
1
Done
|
In a Small Bowl Mix Together the Natural Yogurt and Horseradish, Taste and Season With Salt and Pepper. |
|
2
Done
|
Slice the Beetroot Reserving the Juice. Arrange on Serving Plates. |
|
3
Done
|
Arrange the Rocket Salad on Serving Plates. |
|
4
Done
|
Heat a Non Stick Saut Pan Over a Medium Heat. With a Sharp Knife Slice 2-3 Cuts Into the Mackerel Skinand Place the Mackerel Skin Side Down in the Pan and Cook Gently For 5 Minutes or Until Skin Is Crispy. Place on Top of the Salad. |
|
5
Done
|
Spoon the Horseradish Mixture Around the Plates. Mix the Olive Oil With 2 Tablespoon of the Reserved Beetroot Juice and Drizzle Over the Plates. |
