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Hot mackerel & beetroot salad with poached eggs

Hot mackerel & beetroot salad with poached eggs

By Mia Thong
10’ Prep time
20’ Cook time
30’ Total time
483 Calories
4 Serving

Summary

Beetroot, dill and omega-3-rich mackerel are happy partners in this scandi-inspired salad. it would also make a great weekend brunch.
Mia Thong 0 Followers

Step by Step

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Step 1

Preheat the oven to 200ºC, gas mark 6. Halve or quarter any larger potatoes so they’re all a similar size. Boil in lightly salted water for 20 minutes, until tender. Scatter the beetroot and onion into a shallow ovenproof dish or roasting tin. Flake the mackerel on top and scatter with ½ the dill. Cover with foil and bake for 15 minutes, or until piping hot throughout.
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Step 2

Bring a large saucepan of water to the boil. Break in the eggs, cover with a lid and turn off the heat. Leave for 4-5 minutes until the eggs are poached. Combine the soured cream and remaining dill and season.
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Step 3

Drain the potatoes, return to the pan and toss them in the 1 tbsp reserved oil. Transfer to serving plates and top with the mackerel, beetroot and onion.
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Step 4

Drain the eggs with a slotted spoon and place on top of each salad. Season. Serve with the soured cream mixture.

Ingredient

  • Cooked baby beetroot
    Cooked baby beetroot
    250 grams
  • Essential free range white eggs
    Essential free range white eggs
    4
  • Essential red onion
    Essential red onion
    1
  • Essential soured cream
    Essential soured cream
    150 mls
  • Essential mackerel fillets in olive oil
    Essential mackerel fillets in olive oil
    125 grams
  • Loose british baby potatoes
    Loose british baby potatoes
    750 grams
  • Dill
    Dill
    20 grams

Nutrition Facts

View nutrition facts
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