beetroot, potato and smoked mackerel salad by

Beetroot, Potato and Smoked Mackerel Salad

A great all year round salad. It can be made in minutes when using ready cooked beetroot and potatoes but doesn't take long to cook from scratch either
Course Main Dish
Cuisine English
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 359kcal
Author Jacqueline Bellefontaine


  • 450 g potatoes
  • 50 g frozen peas (optional)
  • 450 g beetroot cooked
  • 150 g natural yogurt
  • 1 handful fresh dill chopped
  • salt and freshly ground black pepper to taste
  • 300 g smoked mackerel fillets


  • Wash the potatoes and peel if desired. Cut into large chunks and place in a pan of lightly boiling salted water.
  • Return to the boil, reduce the heat, cover and simmer for 15-20 minutes or until just tender. Add the peas if using for the last few minutes of cooking.
  • Meanwhile cut the beetroot into bite size pieces. Combine the yogurt and dill and season to taste
  • When the potatoes are cooked, drain and refresh under running cold water. Place in a large bowl. Add the beetroot and pour over the dressing. Toss to combine.
  • Break the mackerel fillets into bite size pieces and add to the salad tossing lightly to combine or place on top of the salad.


Nutrition values do not include seasoning with salt and pepper


Calories: 359kcal | Carbohydrates: 28g | Protein: 21g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Cholesterol: 61mg | Sodium: 200mg | Potassium: 1219mg | Fiber: 7g | Sugar: 10g | Vitamin A: 340IU | Vitamin C: 24.8mg | Calcium: 115mg | Iron: 5.9mg