polish

Warm Smoked Mackerel and Beetroot Salad with Horseradish Yogurt

Name: Warm Smoked Mackerel and Beetroot Salad with Horseradish Yogurt
Yield: 1 serving
Cuisine: polish
Ingredients: 106 g smoked mackerel fillet; 183 g potatoes, peeled; 120 g cooked beets, diced; 99 g plain yogurt; 13 g prepared horseradish; 28 g red onion, thin sliced; 7 g fresh dill, chopped; 7 g lemon juice; 6 g rapeseed oil; 1 g salt and black pepper

This dish pairs smoked mackerel fillet with plain yogurt, prepared horseradish and potatoes, peeled. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

easy

Balanced High satiety Heart friendly Gluten free Pescatarian

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

31 g Protein

53 g Carbohydrates

36 g Fat

9 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

106g smoked mackerel fillet 324 kcal
183g potatoes, peeled 141 kcal
120g cooked beets, diced 53 kcal
99g plain yogurt 60 kcal
13g prepared horseradish 6 kcal
28g red onion, thin sliced 11 kcal
7g fresh dill, chopped 2 kcal
7g lemon juice 2 kcal
6g rapeseed oil 53 kcal
1g salt and black pepper 0 kcal

Cooking instructions

potatoes
Boil the potatoes in salted water until tender, 12 to 15 minutes. Drain and cool slightly, then cut into bite-size pieces.
plain yogurtprepared horseradishlemon juicesalt and black pepper
In a bowl, whisk yogurt with horseradish, lemon juice, salt, and black pepper.
smoked mackerel fillet
In a skillet over medium heat, warm the mackerel gently for 1 to 2 minutes per side to take the chill off; break into large flakes.
potatoescooked beetsplain yogurtprepared horseradishred onionfresh dill
Toss warm potatoes with beets, red onion, and half the dill. Spoon over half the horseradish yogurt and toss lightly.
smoked mackerel filletplain yogurtfresh dill
Top with warm mackerel, drizzle with the remaining yogurt, and finish with the rest of the dill.
potatoes
Serve immediately while the potatoes are still warm.