Scandinavian Inspired Smoked Mackerel, Beetroot, Freekeh & Quinoa Salad

Scandinavian Inspired Smoked Mackerel, Beetroot, Freekeh & Quinoa Salad

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First of all, so sorry for being on the late side with my posts! Not sure where all the time has gone, but my beloved blog has been well and truly neglected (unacceptable, I know!). Regardless, I will make sure my next post isn’t nearly as late.

So, which one of my new recipes will I use to ring in April? Well, with spring in the air (about time!) it seems like the perfect time to be eating more salad. Don’t get me wrong, I am not talking about dainty, delicate salads – we never seemed to get on well – I am talking about hearty, filling salads that are especially tasty and make healthy eating that much easier. So, roll on my Scandinavian inspired smoked mackerel salad!

This recipe was definitely inspired by my recent trip Waitrose, and the latest edition of Waitrose kitchen which celebrated all things Scandinavian, and in this case, the food. Aside from a delicious Swedish chocolate cake I am dying to try, a salad seemed right up my street! I think it was the dill dressing, the roasted beetroot and touch of tangy feta that ignited my craving! Mind you, I know that feta is not strictly Scandinavian, but it just pairs so nicely with sweet beetroot – so all can be forgiven!

The recipe below if for one, but can easily be multiplied to suit your number of guests. Enjoy!

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Serves 1

3 cooked beetroots, quartered
30 grams feta cheese
Handful lambs lettuce
50 grams dried freekeh & quinoa
60 grams smoked mackerel
10 thin slices cucumber
Salt and Pepper, to season

Dressing
1 ½ tbsp Walnut Oil
1 heaped tsp dill / 30 grams fresh dill, finely diced
¼ lemon, juice only
½ tsp caster sugar
Salt and Pepper, to season

In a medium pot, put the freekeh & quinoa on a gentle simmer for about 10-12 minutes, until cooked and tender. Drain and set aside to cool.

In the meantime, make the dressing by combining all the ingredients in a small bowl, giving it all a good stir. Make sure to season the dressing well, and taste, before adding to the salad. Dressing needs to be well seasoned, otherwise it can let the salad down.

When the freekeh & quinoa has cooled down, pour this onto the bottom of a wide bowl. Top this off the with the remaining salad ingredients, finishing with the feta.

Finish the salad off with the dressing, and serve. All super easy, and done within 15 minutes!

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By | 2017-10-29T11:04:13+00:00 April 1st, 2015|Recipes|0 Comments

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