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Mackerel marinated with beetroot and horseradish

Mackerel with beetroot and horseradish make a quick and easy salad for a delicious lunch or starter.

Serves 2

Prep Time 5 min + marinating

Cooking Time 10 min


  • 2 large cooked beetroots
  • 4tsp horseradish sauce
  • 1tbsp live probiotic yogurt
  • Juice of ½ lemon
  • 2 fresh mackerel fillets


  1. Make the marinade by putting all the ingredients except the maackerel in a food processor, then whiz to a smooth purée.
  2. Put the marinade in a shallow bowl or dish and add the mackerel fillets, making sure they’re well covered. Leave to marinate in the fridge for 2-3 hr.
  3. Preheat the oven to 190°C/fan 170°C/gas 5 and line a baking tray with foil. Put the mackerel on the prepared tray and bake in the oven for 8 min or until just cooked through (insert the tip of a knife into the centre of a fillet: the flesh should flake and no longer look translucent). Serve with salad or roasted vegetables on flatbreads or wraps.

Nutrition per serving

Read more on how we calculate nutrition.
356 27.2g 21.3g 4.4g 4.1g 13.5g 0.7g 81mg 14.8g 2.6mg

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