Peppered Mackerel Pink Pickled Onion Salad Recipes

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PEPPERED MACKEREL & PINK PICKLED ONION SALAD



Peppered mackerel & pink pickled onion salad image

This starter, with its quick pickled onion is impressive, but takes little time as it's part of making the dressing. You can do it while the turkey is cooking

Provided by Sophie Godwin - Cookery writer

Categories     Starter

Time 15m

Number Of Ingredients 8

240g pack peppered smoked mackerel , torn into pieces
100g bag watercress
250g pack ready-cooked beetroot
100g bag honey-roasted mixed nuts
1 small red onion , very thinly sliced
3 tbsp sherry vinegar
pinch of sugar
4 tbsp extra virgin olive oil

Steps:

  • Mix together the onion, vinegar, sugar and a pinch of salt. Leave to pickle while you dice the beetroot and roughly chop the nuts.
  • Divide the watercress and smoked mackerel between six plates. Scatter over the beetroot and nuts, then top with a cluster of the pickled onions. Whisk the oil into the pickling vinegar, then drizzle the dressing around the outside of each plate.

Nutrition Facts : Calories 318 calories, Fat 25 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 13 grams protein, Sodium 0.9 milligram of sodium

PEPPERED MACKEREL & PINK PICKLED ONION SALAD



Peppered mackerel & pink pickled onion salad image

This starter, with its quick pickled onion is impressive, but takes little time as it's part of making the dressing. You can do it while the turkey is cooking

Provided by Sophie Godwin - Cookery writer

Categories     Starter

Time 15m

Number Of Ingredients 8

240g pack peppered smoked mackerel , torn into pieces
100g bag watercress
250g pack ready-cooked beetroot
100g bag honey-roasted mixed nuts
1 small red onion , very thinly sliced
3 tbsp sherry vinegar
pinch of sugar
4 tbsp extra virgin olive oil

Steps:

  • Mix together the onion, vinegar, sugar and a pinch of salt. Leave to pickle while you dice the beetroot and roughly chop the nuts.
  • Divide the watercress and smoked mackerel between six plates. Scatter over the beetroot and nuts, then top with a cluster of the pickled onions. Whisk the oil into the pickling vinegar, then drizzle the dressing around the outside of each plate.

Nutrition Facts : Calories 318 calories, Fat 25 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 13 grams protein, Sodium 0.9 milligram of sodium

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