Around Christmas time, Greg and I went to River Cottage’s canteen in Bristol, where we tried one of the most amazing, yet oddest of combinations on a thin stoned baked pizza. The combination was exactly as I’ve written in the title; mackerel, beetroot and horseradish.
Greg saw it on the menu and like most of us who absolutely love food, was thinking, ‘Oh how weird does that sound – I wanna try that one!’ In the end, I’m sure it’s one of main combinations that has changed our lives… I know that may sound a bit extreme, but it worked so amazingly well together that we’ve kind of made it like 5 times on our home made pizzas ever since! With the addition of some mozzarella on top too, naturally.
But the other night, we really fancied something quick after work, which included this combo, but not on a carb loaded pizza base. So what we did with this random craving for mackerel, beetroot and horseradish (as you do after trying it), we made it into a big, warm salad.
This image, to me, is one of my favourites that I’ve taken so far. Simply because I’ve hardly done anything special to the picture except show the dish alone – which already shows me depth in colours and the ingredients that have clearly been used, but kept ever so simple and easily made – yet it stands out in all the right ways. Perhaps I’m feeling all of this because I’m in love with this new salad idea! And I needed to share it because It’s the perfect amount of ingredients to get your intake of veg, proteins and carbs but with a depth of flavours and textures, giving you ultimate satisfaction for a healthy meal on a spring evening.
I not only ask that you try this salad, but to also have the courage to place it on some home-made pizzas for the nights you don’t fancy a warm salad. And do admire your dish however you decide to plate it up – because the food will be gone before even blinking twice, I promise you.
Recipe: serves 2.
10 small new potatoes cut into thick rings
1 small pack of green beans, ends cut off and the beans chopped into bite sized pieces
2 readily boiled beetroots (not pickled), cubed
2 peppered smoked mackerels, torn into pieces
Fennel seeds, toasted then crushed in a mortar and pestle
Dressing: horseradish and extra virgin olive oil
Make your dressing by combining the ingredients till the strength in horseradish is to your liking.
Cook the potatoes and green beans in boiling water for about 10mins till you can easily pierce a piece of new potato. Drain and place on a baking sheet and coat in some olive oil, season with salt and pepper and place under a pre-heated grill on medium heat for about 5-10mins, till the new potatoes brown slightly.
Plate up the potatoes and green beans, then top with the cubed beetroot, torn mackerel, with a sprinkle of the fennel seeds, and finally spoon over the horseradish dressing. Serve, and always remember me for telling you about this combo..!