Peppered mackerel & pink pickled onion salad

christmas folate mackerel salad starter winter

N/A

Source

Ingredients

240g pack peppered smoked mackerel , torn into pieces

100g bag watercress

250g pack ready-cooked beetroot

100g bag honey-roasted mixed nuts

1 small red onion , very thinly sliced

3 tbsp sherry vinegar

pinch of sugar

4 tbsp extra virgin olive oil

Method

Mix together the onion, vinegar, sugar and a pinch of salt. Leave to pickle while you dice the beetroot and roughly chop the nuts.

Divide the watercress and smoked mackerel between six plates. Scatter over the beetroot and nuts, then top with a cluster of the pickled onions. Whisk the oil into the pickling vinegar, then drizzle the dressing around the outside of each plate.