It can be hard to balance mackerel, since the flavour is so strong, but this dish seems to achieve it well. It’s got sweetness from beetroot, sharpness from apples, heat from horseradish, and herbaceous undertones from dill. I like this as an appetizer since the flavours are sooo bold – a small amount goes a long way – but it would only take a slightly bigger bit of fish to turn into a main.
If you want to shave about 10 minutes off the prep time you could always buy pre-cooked beetroot (not pickled!). Just slice the beetroot into cubes, heat in the oven for a few minutes and stir into the apple mixture.
Mackerel fillet with beetroot, bramley apple and horseradish.
- 4 mackerel fillets
- 1 tbsp olive oil
- 4 beetroot
- 2 bramley apples
- 2 tbsp horseradish
- 4 tbsp crème fraîche
- ½ tbsp smooth mustard
- 1 small bunch of dill
- salt and pepper
- Preheat the oven to 180 degrees C.
- Peel and cut the beetroot into 1 – 2 cm cubes, coat with olive oil and place in the preheated oven for 30 minutes.
- Peel, core and cut the bramley apple into 2 – 3 cm cubes and place in the oven for 20 minutes.
- Bring out of the oven and mix with chopped dill, mustard, horseraddish and crème fraîche. The apples should be quite mushy and break down as you stir.