Smoked Mackerel with Beetroot and Puy Lentils
Cold-cooked puy lentils dressed in mustard and cider vinegar, with beetroot and flaked smoked mackerel.
- 200 g puy lentils
- 250 g smoked mackerel fillets
- 250 g cooked beetroot
- 80 g watercress
- 1 tsp dijon mustard
- 2 tbsp apple cider vinegar
- 3 tbsp extra-virgin olive oil
- 15 g flat-leaf parsley
- 1 tbsp horseradish sauce
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- Step 1
Simmer the puy lentils in unsalted water for 20 minutes until tender but still holding shape. Drain, cool quickly and refrigerate overnight.
Method
- Step 1
Whisk the mustard, cider vinegar, olive oil and salt into a dressing.
- Step 2
Fold the cold lentils through the dressing and leave them 10 minutes to take it up.
- Step 3
Dice the beetroot and fold it through, along with the chopped parsley.
- Step 4
Flake the mackerel over the top in large pieces, keeping them intact rather than stirring them in.
- Step 5
Add the watercress, dot with horseradish, and serve at room temperature. No heat is applied to the mackerel at any point, which is the right way to treat its fats.
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