The Privium Culture Weeks: Endive salad with smoked mackerel


5 servings

  • 400g red beetroot
  • 200g yellow beetroot
  • 1.5 tbsp olive oil
  • 20g thyme
  • 150g smoked mackerel
  • 40g radish
  • 1 Granny Smith apples
  • 0.5 lemon
  • 1 containers rocket cress

This is how you make it!

  1. Preheat the oven to 230°C.
  2. Wash the red and yellow beetroot and slice a little off the top and bottom. No need to peel them.
  3. Cut into wedges. Mix with 1.5 tbsp of olive oil, thyme and a pinch of salt. Roast the beetroot for about 20 minutes in the oven or until they are tender. Allow to cool and remove the thyme.
  4. Shred the mackerel and set aside.
  5. Wash the radish and cut into wafer-thin slices or use a food processor or mandoline. Cover the radish slices in cold water to avoid them turning brown.
  6. Wash the apple, cut into wafer-thin slices. Sprinkle with lemon juice to stop them turning brown.
  7. Arrange the endive, beetroot wedges and mackerel on the plates. Top with the slices of apple and radish. Garnish with the rocket cress.

TIP: For flavour and sustainability, use MSC certified fish.