Mackerel salad with beetroot
4 servings
40 minutes
Mackerel and beetroot salad is a refined dish inspired by northern culinary traditions. Norwegians are known for their ability to combine simple yet rich flavors. Smoked mackerel with its deep aroma meets sweet roasted beetroot, creating a harmony of sea freshness and earthy tones. The addition of bow-tie pasta adds heartiness to the dish, while a spicy sauce made from olive oil, mustard, wine vinegar, and garlic enlivens the taste with bright accents. This salad is perfect for a cozy home lunch or an elegant presentation on a festive table. It is not only delicious but also healthy as it contains many vitamins and beneficial fats. The sophisticated combination of ingredients makes it an excellent choice for those who appreciate the balance between gastronomic pleasure and healthy eating.
1
Thoroughly wash the beetroot and bake it in the oven, greasing it with olive oil on all sides. Cool, peel, and slice.
- Olive oil: 2 tablespoons
- Beetroot: 150 g
2
Remove the skin and bones from the smoked mackerel and cut it into small pieces.
- Smoked mackerel: 100 g
3
Boil the bowtie pasta until al dente.
- Pasta: 100 g
4
Combine beet, fish, and pasta. Dress the salad with a sauce made of olive oil, mustard, wine vinegar, and chopped garlic.
- Olive oil: 2 tablespoons
- Garlic: 2 cloves
- Dijon mustard: 1 teaspoon
- White wine vinegar: 1 tablespoon