Fish

Mackerel, beetroot and potato salad with horseradish dressing is for Lunch.

Mackerel, beetroot and potato salad with horseradish dressing takes several minutes to prepare.

Mackerel, beetroot and potato salad with horseradish dressing takes several minutes to cook.

Mackerel, beetroot and potato salad with horseradish dressing makes 2 servings.

The ingredients for Mackerel, beetroot and potato salad with horseradish dressing are:

Ingredients10 small new potatoes
2 smoked mackerel fillets
2 tbsp horseradish cream
1 lemon , juiced
142ml carton natural yogurt
4 small, cooked beetroot , look for ones that aren't in vinegar
2 handfuls baby spinach

Here is how you make Mackerel, beetroot and potato salad with horseradish dressing:

1.Boil the potatoes until tender. Flake the mackerel into large chunks. Whisk the horseradish, lemon and yoghurt together. Quarter the beets. Pile the spinach onto plates and divide the warm potatoes and beetroot between them. Scatter the mackerel over and drizzle with the dressing. GI Assessment The potatoes in this recipe let the GI side down in an otherwise virtuous recipe but, since they are small new potatoes that retain more of their physical structure, just keep the skins on to achieve a better GI rating. Number of Servings: 2Recipe submitted by SparkPeople user JWOURMS.

The nutritional information for Mackerel, beetroot and potato salad with horseradish dressing is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 389.9

• Total Fat: 10.2 g
• Cholesterol: 39.8 mg
• Sodium: 486.7 mg
• Total Carbs: 54.5 g
• Dietary Fiber: 6.5 g
• Protein: 23.0 g