This super speedy and satisfying dish is great for the hungry gap, when the veg scene is still dominated by root veg, but we might get a few warm or even hot days like this week, so are craving something fresh.
The creamy mustard dressing is a classic combination with smoked fish. But for an Asian twist on this recipe, try substituting the dressing for a mixture of lime or lemon combined with chilli flakes, soy and fish sauce, and use coriander or mint for the herbs.
Serves 1 but can easily be scaled up for how many people you are serving! Grated salads are best eaten fresh though, so don’t make extra for leftovers.
Ingredients:
- 1 medium carrot
- 1 small beetroot
- Small handful of fresh herbs (parsley, dill, sorrel, mint or tarragon would all work well with the dressing)
From the cupboard:
- 1 fillet of smoked Mackerel
Dressing:
- 1 heaped tbsp creme fraiche
- 1 teaspoon of mustard
- 1 tbsp olive oil
- Squeeze of lemon juice or splash of cider vinegar
- Salt and pepper
Method:
-
Combine the dressing ingredients in a small bowl
or jar and set aside. -
Grate the carrot and beetroot on the coarse side of a grater (I generally grate including the skin, but peel the beetroot if they have thick skin or you find the skin tastes too earthy!)
-
Finely chop the herbs and combine with grated veg and dressing. Check the seasoning and balance of flavours in the salad and adjust to your taste!
-
Serve immediately with the fillet of smoked mackerel.
-
For a more substantial meal, serve with extra veg like asparagus or broccoli, simply steamed or boiled.
Recipe design by Alice