Mackerel, beetroot and potato salad with horseradish dressing
- Number of Servings: 2
Ingredients
Ingredients10 small new potatoes 2 smoked mackerel fillets 2 tbsp horseradish cream 1 lemon , juiced 142ml carton natural yogurt 4 small, cooked beetroot , look for ones that aren't in vinegar 2 handfuls baby spinach
1.Boil the potatoes until tender. Flake the mackerel into large chunks. Whisk the horseradish, lemon and yoghurt together. Quarter the beets. Pile the spinach onto plates and divide the warm potatoes and beetroot between them. Scatter the mackerel over and drizzle with the dressing.
GI Assessment
The potatoes in this recipe let the GI side down in an otherwise virtuous recipe but, since they are small new potatoes that retain more of their physical structure, just keep the skins on to achieve a better GI rating.
Number of Servings: 2
Recipe submitted by SparkPeople user JWOURMS.
GI Assessment
The potatoes in this recipe let the GI side down in an otherwise virtuous recipe but, since they are small new potatoes that retain more of their physical structure, just keep the skins on to achieve a better GI rating.
Number of Servings: 2
Recipe submitted by SparkPeople user JWOURMS.
Nutritional Info Amount Per Serving
- Calories: 389.9
- Total Fat: 10.2 g
- Cholesterol: 39.8 mg
- Sodium: 486.7 mg
- Total Carbs: 54.5 g
- Dietary Fiber: 6.5 g
- Protein: 23.0 g
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