Name: Smoked mackerel, beetroot, egg, apple and dill miso mustard dressing
Yield: For 4 as a lunchtime dish
Ingredients: 1 tsp grain mustard; 1 handful baby salad leaves (I used mâche/corn salad); 2 tbsp lemon juice; 2 medium beetroot (beets; any colour); ½ tsp English mustard; 4 eggs, soft boiled and peeled; 400 g (14 oz./about 4 fillets) smoked mackerel fillet; 2 tbsp extra virgin olive oil; ½ tsp pale miso paste; ½ tsp caster (superfine) sugar; 1 apple (choose one that’s crisp, sweet and juicy); 1 tbsp extra virgin olive oil; 2 tsp chopped fresh dill; 1 small Chioggia beet (striped beet), for garnish

Preparation info

For
4
as a lunchtime dish

Difficulty
Easy

Appears in

Savour

By Peter Gordon

Published 2016

About

The slightly bitter hints that smoking gives to a piece of fish and a generally sweetish cure is a perfect combination in my view. You can use any smoked fish for this, or even the teriyaki-style mackerel. You can roast the beets in advance to save time, but wear gloves to prevent them staining your hands if you’re using red or purple ones. There are many different styles of miso paste but generally the pale ones, such as shiromiso (white miso), will be sw