Smoked mackerel, beetroot and walnut salad

Name: Smoked mackerel, beetroot and walnut salad
Ingredients: 250 g smoked mackerel; 2 medium red onions (300 g); 250 g cooked beetroot; 1/2 teaspoon fine salt; 1 tablespoon vinegar; 1/2 teaspoon cumin; 250 g cooked green peas; 120 g shelled walnuts; 2 tablespoons grated horseradish in vinegar; 2 tablespoons oregano oil; 2 tablespoons sesame oil; 2 tablespoons teriyaki sauce; 1 tablespoon lemon juice

Salad - Smoked mackerel, beetroot and walnut salad by Petronela M. - Recipia

Smoked mackerel is already salty, so I adjust the seasoning at the end in this smoked mackerel, beetroot and walnut salad. Beetroot with vinegar and cumin is mixed with peas, walnuts and teriyaki sauce, and the salad stays colorful, with soft pieces of fish and crunchy walnuts. I prefer to leave the mackerel in big flakes rather than mash it into a paste. Prep: 20 minutes. Cook: 0 minutes. Rest: 10 minutes. Total time: 30 minutes. Serves: 4. Approximately 590 kcal and 22 g protein per serving.

Ingredients

250 g smoked mackerel
2 medium red onions (300 g)
250 g cooked beetroot
1/2 teaspoon fine salt
1 tablespoon vinegar
1/2 teaspoon cumin
250 g cooked green peas
120 g shelled walnuts
2 tablespoons grated horseradish in vinegar
2 tablespoons oregano oil
2 tablespoons sesame oil
2 tablespoons teriyaki sauce
1 tablespoon lemon juice

Preparation

1. Peel the onions. Finely chop one and slice the other into rings for garnish. 2. Remove the skin and bones from the mackerel, then break it into large pieces. Grate the cooked beetroot and mix it with 1/2 teaspoon salt, the vinegar and the cumin. 3. Put the beetroot, chopped onion, mackerel, cooked and drained peas, walnuts, horseradish, both oils and teriyaki sauce in a bowl. Mix without breaking up the fish. 4. Squeeze the lemon over the salad and taste. Add the remaining 1/2 teaspoon salt if needed, then garnish with the onion rings. Chill the salad for 10 minutes before serving.

Notes

Serve the salad on slices of rye bread. It keeps in the fridge for up to 3 days in a sealed container. Saltier mackerel needs less salt at the end, and if the beetroot releases a lot of liquid after grating, drain it before mixing. You can replace 2 tablespoons of teriyaki sauce with 1 tablespoon soy sauce and 1 teaspoon honey. Walnuts are an allergen; for a nut-free version, use 100 g sunflower seeds.