1x 200g bag beetroot salad leaves or mixed salad leaves
1x pack crushed peppercorn smoked mackerel fillets, skin removed and flaked into pieces
Method:-
A great match of vibrant, earthy beetroot and strong, oily mackerel - this tasty salad uses a horseradish-spiced crème fraîche dressing and crispy, fresh salad leaves for the perfect quick and easy gluten-free dinner.
Put the horseradish sauce, crème fraîche, lentils and beetroot in a bowl and gently toss together.
Arrange the salad leaves on two plates and spoon some of the beetroot mixture over each. Scatter over some flaked mackerel and serve.
