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.
Advertisement - Continue Reading Below
Yields:
4 serving(s)
Prep Time:
12 mins
Cook Time:
15 mins
Total Time:
27 mins
Cal/Serv:
680
Ingredients
150g
kale
3Tbsp.
olive oil
juice 1 lemon
150ml
soured cream
2Tbsp.
creamed horseradish
small bunch of dill, finely chopped
4 mackerel fillets, skin on
500g
cooked Puy lentils
250g
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.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
