Pan-Fried Mackerel with Beetroot Salad

Ingredients

Mackerel

  • 10 Young’s Mackerel fillets
  • 500g cooked beetroot, chopped
  • 3 red onions, finely sliced
  • 2 tbsp. chopped dill
  • 2 tbsp. chopped parsley
  • 200g watercress
  • 200g rocket

Dressing

  • 6 tbsp. extra virgin olive oil
  • 3 tbsp. balsamic vinegar
Made with
Scottish Hot Smoked Mackerel Fillets

  • Cooking time

    15 mins

  • Serves

    10

Method

Method

  1. Drizzle the defrosted mackerel in oil and place skin side down in a pan on medium heat for 2 minutes, turn over the fish and cook for a further 2 minutes then rest.
  2. Mix all salad ingredients together and drizzle with olive oil balsamic dressing.
  3. Divide between the 10 Smoked Mackerel fillets and serve with pumpkin seeded bread and wedges of lemon.

Meal Inspiration

All of our delicious dishes have been developed to meet School Food Standard guidelines

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