Smoked Mackerel with Herb & Beet Quinoa

Yields1 Serving
 100g quinoa
 1 tsp horseradish sauce (made with olive oil)
 150g pot organic, grass-fed yoghurt
 ½ cucumber, deseeded and cut into cubes
 20g pack dill, roughly chopped
 20g pack mint, roughly chopped
 small red onion, finely chopped
 juice 1 lemon
 1 tbsp olive oil
 250g pack cooked beetroot, cut into cubes
 250g pack peppered smoked mackerel fillets
1

1. Cook the Quinoa according to the packet instructions.

3

2. Mix the horseradish into the yogurt and season.

5

3. When the quinoa is cool, add the cucumber, herbs, onion, lemon juice and oil and toss well.

7

4. Add the beets and toss briefly. Pile the couscous onto plates, flake a mackerel fillet into a few big pieces alongside each serving (discarding the skin), then serve with a big dollop of the horseradish yogurt.

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Ingredients

 100g quinoa
 1 tsp horseradish sauce (made with olive oil)
 150g pot organic, grass-fed yoghurt
 ½ cucumber, deseeded and cut into cubes
 20g pack dill, roughly chopped
 20g pack mint, roughly chopped
 small red onion, finely chopped
 juice 1 lemon
 1 tbsp olive oil
 250g pack cooked beetroot, cut into cubes
 250g pack peppered smoked mackerel fillets

Directions

1

1. Cook the Quinoa according to the packet instructions.

3

2. Mix the horseradish into the yogurt and season.

5

3. When the quinoa is cool, add the cucumber, herbs, onion, lemon juice and oil and toss well.

7

4. Add the beets and toss briefly. Pile the couscous onto plates, flake a mackerel fillet into a few big pieces alongside each serving (discarding the skin), then serve with a big dollop of the horseradish yogurt.

Notes

Smoked Mackerel with Herb & Beet Quinoa

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