This nutritious mackerel and kale salad makes a lovely dinner option, and is ready in under 30 minutes - perfect for those midweek meals when you're home later than expected!
We've used a pouch of cooked Puy lentils to speed things up and dressed the whole salad with a horseradish-lemon dressing.
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Yields:
4 serving(s)
Prep Time:
12 mins
Cook Time:
15 mins
Total Time:
27 mins
Cal/Serv:
680
Ingredients
150 g kale
3 Tbsp. olive oil
juice 1 lemon
150 ml soured cream
2 Tbsp. creamed horseradish
small bunch of dill, finely chopped
4 mackerel fillets, skin on
500 g cooked Puy lentils
250 g cooked beetroot, cut in wedges
Directions
Step 1
Preheat the oven to 180°C (160°C fan) mark 4 and line a large baking sheet with baking parchment. Trim the kale stalks and discard, then roughly chop leaves, toss with 2tbsp olive oil and salt, and scatter over the prepared baking sheet. Bake kale for 10-12min until crisp, remove kale and set aside.
Step 2
Make the dressing by mixing the lemon juice, soured cream, horseradish and dill.
Step 3
Preheat grill to medium-high and lightly grease a baking sheet with 1tsp of the remaining oil. Score the mackerel skin at 2cm intervals, rub skin with the remaining 2tsp oil and sprinkle over a little salt. Put the mackerel fillets skin-side up on a baking tray, and grill for 4-5min or until cooked through.
Step 4
Meanwhile, divide the lentils, beetroot wedges and kale crisps between 4 plates. Finish by topping the lentils with the mackerel fillets and a drizzle of the horseradish dressing.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
