eastern-european

Polish Buckwheat Kasha with Smoked Mackerel and Beet Horseradish Salad

Name: Polish Buckwheat Kasha with Smoked Mackerel and Beet Horseradish Salad
Yield: 1 serving
Cuisine: eastern-european
Ingredients: 61 g buckwheat groats (dry); 84 g smoked mackerel fillet; 122 g beet, peeled and grated; 92 g plain yogurt (2% or whole); 9 g prepared horseradish; 8 g lemon juice; 6 g fresh dill, chopped; 8 g butter; 2 g salt; 0.76 g black pepper; 168 g water

This dish pairs buckwheat groats with smoked mackerel fillet, beet, peeled and grated and prepared horseradish. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

easy

Balanced High satiety Pescatarian Gluten free Heart friendly

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

30 g Protein

64 g Carbohydrates

32 g Fat

15 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

61g buckwheat groats (dry) 216 kcal
84g smoked mackerel fillet 257 kcal
122g beet, peeled and grated 54 kcal
92g plain yogurt (2% or whole) 56 kcal
9g prepared horseradish 4 kcal
8g lemon juice 2 kcal
6g fresh dill, chopped 2 kcal
8g butter 57 kcal
2g salt 0 kcal
1g black pepper 2 kcal
168g water 0 kcal

Cooking instructions

buckwheat groats (dry)water
Cook buckwheat groats in salted water: bring to a boil, cover, reduce heat to low, and cook 12 to 14 minutes. Rest 5 minutes, then fluff.
beetprepared horseradishlemon juicesalt
While the kasha cooks, toss grated beet with lemon juice, horseradish, and a pinch of salt. Set aside to lightly pickle.
plain yogurt (2% or whole)fresh dillblack pepper
In a bowl, mix yogurt with chopped dill and black pepper.
smoked mackerel fillet
Warm the smoked mackerel briefly (30 to 60 seconds) in a dry skillet just to take off the chill, then flake into chunks and remove any bones.
smoked mackerel filletbeetplain yogurt (2% or whole)prepared horseradishfresh dill
Serve kasha in a bowl with mackerel on top, beet horseradish salad on the side, and dill yogurt spooned over.