Roasted Potato and Beetroot Salad with Hot Smoked Mackerel aisling larkin
Roasted Potato and Beetroot Salad with Hot Smoked Mackerel aisling larkin

Roasted Potato and Beetroot Salad with Hot Smoked Mackerel

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Salad
aisling larkin roast potato beetroot salad
,
hot mackerel salad
,
winter salads aisling larkin
Prep Time: 15 minutes
Cook Time: 25 minutes

Ingredients

  • 300 g leftover potatoes diced
  • 250 g vacuum-packed beetroot roasted
  • 3 tbsp olive oil divided
  • Sea salt to taste
  • Black pepper to taste
  • Fresh thyme leaves 2-3 sprigs
  • 100 g rocket leaves
  • ½ lemon juiced
  • 150 g hot smoked mackerel crumbled

Smoked Onion Mayonnaise Dressing:

  • 3 tbsp smoked onion mayonnaise
  • 1 tbsp olive oil
  • 1 tsp fresh thyme leaves
  • 1 tsp lemon juice optional, for extra acidity
  • Salt and pepper to taste

Instructions

  • Preheat your oven to 200°C. In a baking tray, combine the diced leftover potatoes and roasted beetroot.
  • Drizzle 2 tablespoons of olive oil over the potatoes and beetroot. Sprinkle sea salt, black pepper, and fresh thyme leaves evenly. Toss everything to ensure an even coating.
  • Roast in the preheated oven for 20-25 minutes or until the potatoes are golden and crispy.
  • Rocket Leaves: While the potatoes and beetroot roast, wash and dry the rocket leaves. In a bowl, toss the rocket leaves with the remaining 1 tablespoon of olive oil and the juice of one lemon.
  • Smoked Onion Mayonnaise Dressing: In a small bowl, whisk together the smoked onion mayonnaise, 1 tablespoon of olive oil, fresh thyme leaves, and lemon juice (if using). Season with salt and black pepper to taste.

Serving:

  • Once the potatoes and beetroot are roasted to perfection, remove them from the oven. Allow them to cool slightly before adding them to the bowl of dressed rocket leaves.
  • Toss everything gently to combine, ensuring the rocket leaves are coated with the lemon and olive oil dressing. Carefully crumble the hot smoked mackerel over the salad. Drizzle the smoked onion mayonnaise dressing over the salad, ensuring it is evenly distributed. Divide the salad between two plates, and garnish with extra fresh thyme leaves if desired.

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