Name: Smoked mackerel, beet and apple salad with creamy horseradish dressing
Total time: 40 min
Yield: Serves 4-6
Ingredients: 200g pearled spelt; 1 bunch spring onions, chopped; 2 tbsp olive oil; 3 tbsp lemon juice; 2 tsp cumin seeds, toasted; a pinch (optional) dried chilli flakes; 250g cooked beetroot, diced; 4 fillets smoked peppered mackerel, broken into chunks (discard skin and bones); 1 red-skinned apple, cut into matchsticks and tossed in lemon juice; a small bunch dill, chopped; finely grated to make 2-3 tsp horseradish, (see notes below); 150g natural yogurt

Smoked Mackerel Salad Recipe with Beetroot and Horseradish

200g pearled spelt
1 bunch spring onions
chopped
2 tbsp olive oil
3 tbsp lemon juice
2 tsp cumin seeds
toasted
a pinch (optional) dried chilli flakes
250g cooked beetroot
diced
4 fillets smoked peppered mackerel
broken into chunks (discard skin and bones)
1 red-skinned apple
cut into matchsticks and tossed in lemon juice

CREAMY HORSERADISH DRESSING

a small bunch dill
chopped
finely grated to make 2-3 tsp horseradish
(see notes below)
150g natural yogurt

Method

step 1
Cook the spelt in boiling salted water for 25 minutes or until tender, then drain well and cool.
step 2
To make the dressing, stir ½ the dill and all the horseradish into the yogurt, with a good pinch of salt. Add 2-3 tbsp cold water and stir until a drizzle-able consistency.
step 3
Fry the spring onions in the olive oil in a frying pan until softened, then stir in the lemon juice, cumin seeds and dried chilli flakes (if using). Take off the heat and season.
step 4
Tip the drained spelt into a large bowl. Add the cooked spring onions and all the liquid from the pan. Add most of the remaining dill and toss everything together. Pile the spelt onto a serving plate, add the beetroot, mackerel pieces and apple matchsticks, and drizzle over the dressing. Sprinkle with a little more dill to finish.