Click the photo to see how pretty the beetroot tints the mackerel.
The recipe comes from Angela Hartnett, and may be found at The Guardian website, HERE.
I made a few changes and it was still brilliant. I made use of some tinned smoked mackerel I had, as well as tinned beets. What I did not have on hand was horseradish sauce, so I made my own. The recipe will follow at the end of the post.
When I mentioned that dinner would be smoked mackerel with beets, and sweet potatoes, I did get a bit of wincing from Mr. ETB. I'm pleased to report that the boys both cleared their plates, and would have had a second serving were it available. You may wish to take this into consideration and double the recipe. I also served mine on a bed of lettuce as my family have very middle class ideas with respect to what constitutes, "salad." I harbour no such ideas of course as "salad" in my mother's home was a plastic tub of macaroni in sauce purchased at the supermarket. It was the 70's.
For the horseradish cream:
(This will make quite a bit of cooked mayonnaise. I turned half of it into horseradish cream, and left the rest to be adapted into salad spreads/dressing as needed. It will thicken quite a bit on standing, but is easily thinned with either cream or sour cream. Some paprika stirred in makes a wonderful French dressing).
You Will Need:
1/2 cup sifted plain flour
1/2 cup granulated sugar
2 teaspoons salt
2 teaspoons dry mustard powder
1 cup water
3/4 cup cider vinegar or lemon juice
4 egg yolks or 2 whole eggs (I used 2 whole eggs this time)
1 tablespoon butter
In a saucepan combine the flour, sugar, salt and mustard. Slowly whisk in the water and vinegar. Cook over medium heat until it comes to a boil. Cook 1 minute longer. Remove from heat and with a hand mixer, beat in the butter and eggs until smooth. Remove to a bowl, cover with cling film on the surface to prevent a skin forming and cool. When cool, add well-drained horseradish to taste (I used about 1 tablespoon) and enough heavy cream to thin. Drizzle over the salad. The remaining mayo and horseradish cream will keep in the fridge about 5 days.