Beetroot, celeraic and smoked mackerel salad.

Summary

Yield
Servings
SourceDiana Henry - Food From Plenty
Prep time30 minutes
Cooking time30 minutes
Total time1 hour

Description

Beetroot, celeraic and smoked mackerel salad.

Ingredients

500 g
Celeriac (peeled)
500 g
cooked beetroot (cut into chunks)
275 g
smoked mackerel (broken into large flakes)
50 g
watercress
1⁄2
lemon (juiced)
2 T
fresh dill (finely chopped.)

Instructions

Cut the celeraic into thick matchsticks and soak in water and lemon juice to stop it from discolouring.  Toss all ingredients together in a bowl, (drain and dry the celeraic), add a wine vinegar and olive oil dressing.