This is a salad of opposites.The oily fish is a total contrast to the sweet beetroot, and the raspberry vinegar is just another disparate element. But put all those elements together and you have harmony.The sharp vinegar cuts through both the oiliness of the mackerel and the earthy sweetness of the beetroot. Dill is the ultimate counterpart to mackerel and beetroot and the hazelnuts offer something crunchy.
Ingredients - serves 4-6
- 4 medium beetroot (a variety of colours works well)
- 300g cooked or smoked mackerel fillets
- 3 tablespoons raspberry vinegar
- Small handful dill
- 50g blanched hazelnuts
- Sea salt flakes
- Coarse black pepper
Preheat the oven to 200°C/180°C fan/gas mark 6.
Wrap the beetroots individually in foil and roast for 45 minutes, skins on. Remove from the oven and allow to cool completely. Once cooled, peel the beetroots and slice as thinly as possible – using a mandolin would make this much easier.
Arrange the beetroot slices onto a large platter and sprinkle over a pinch of salt and pepper. Flake the mackerel into mouthful-sized pieces and arrange over the beetroot. Drizzle over the vinegar and roughly chop the dill before sprinkling it over the salad.
Heat a dry frying pan over a high heat and, once hot, add the hazelnuts. Fry them, shaking the pan every few seconds, for just a minute or so – when you can smell the aroma of the toasting hazelnuts, they will be ready. Chop them roughly and scatter them over the salad.