Servings: 4
Calories: 300kcal
Ingredients
- 200 g smoked mackerel file
- 200 g potatoes
- 200 g carrots
- 200 g boiled beetroot
- 200 g low fat greek yogurt 2% fat
- 1 small red onion
- 20 g capers for garnishing
- 1 tsp fine Dijon mustard
- freshly ground sea salt and black pepper
Instructions
- First, peel the onion, finely slice it and rub the slices with freshly ground sea salt. Leave aside until the other steps are completed.
- Steam the peeled carrots and potatoes for 25 minutes.
- Grate the vegetables in separate bowls.
- Prepare a sauce from the yogurt, the mustard, the onion and a pinch of salt and pepper.
- Prepare 2 serving bowls and add the following layers:* a layer of beetroot* a layer of chunked smoked mackerel
* a layer of yogurt sauce* a layer of potatoes* a layer of chunked smoked mackerel* a layer of yogurt sauce* the final layer - the carrots - Garnish the salad with capers and put to fridge until serving.
Notes
For this recipe, I purchased the beetroot already boiled so preparation time was reduced because of that.