Dive into this vibrant salad featuring flaky peppered mackerel and zesty pink pickled onions! It's a delightful burst of flavour that's surprisingly quick to prepare, perfect as an impressive starter. Plus, mackerel is packed with omega-3s, great for a healthy heart!
torn into pieces
ready-cooked
small
Thinly slice the red onion. In a small bowl, combine the sliced red onion, sherry vinegar, sugar, and a pinch of salt. Mix well and set aside to pickle while you prepare the other ingredients.
Dice the ready-cooked beetroot into bite-sized pieces. Roughly chop the honey-roasted mixed nuts.
Divide the watercress evenly among four plates. Arrange the torn pieces of smoked mackerel over the watercress on each plate.
Scatter the diced beetroot and chopped nuts over the mackerel and watercress. Top each plate with a cluster of the pickled red onions.
Whisk the extra virgin olive oil into the pickling vinegar mixture that the onions were in. Drizzle this dressing around the outside of each plate.
For an extra pop of colour and flavour, consider adding a sprinkle of fresh dill or parsley to the salad just before serving.
If you don't have sherry vinegar, red wine vinegar can be a suitable substitute for the dressing.
This salad is best served immediately, but the pickled onions can be made a few hours in advance and stored in the refrigerator.