Potato Beetroot Salad with Smoked Mackerel

Ingredients

• 500 g beetroot
• 500 g waxy potatoes (5 waxy potatoes)
• Salt
• 15 g coarse mustard (1 tbsp)
• 4 tbsp white wine vinegar
• 1 tbsp Lemon Juice
• 50 ml Vegetable broth
• 1 tsp Honey
• 1 tbsp Rapeseed Oil
• Pepper
• 1 Red Onion
• 150 g oak leaf lettuce (1 oak leaf lettuce)
• 250 g smoked mackerel fillet

Instructions

1. 1.

   Wash beetroot and potatoes. Cook beetroot in boiling salted water for 10 minutes. Add potatoes and cook together another 30 minutes. Drain, let cool briefly, peel and allow to cool completely.

2. 2.

   Meanwhile whisk mustard with vinegar, lemon juice, broth, honey and oil into a dressing; season with salt and pepper. Peel onion, halve and slice into strips. Wash lettuce, dry and tear into bite‑sized pieces. Cut smoked mackerel into small chunks.

3. 3.

   Cut potatoes and beetroot into bite‑sized pieces and arrange on four plates with lettuce and onions. Sprinkle mackerel pieces over the salad and pour dressing on top.