4 Staal smoked peppered* mackerel fillets, broken into chunks (discard skin and bones)
200g pearled spelt
1 bunch spring onions, chopped
2 tbsp olive oil
3 tbsp lemon juice
2 tsp cumin seeds, toasted
Pinch of dried chilli flakes (optional)
250g cooked beetroot, diced
1 Rred-skinned apple, cut into matchsticks and tossed in lemon juice
For the creamy horseradish dressing:
Small bunch of dill, chopped
2-3 tsp horseradish, finely grated (available from good greengrocers or finefoodspecialist.co.uk)
150g natural yoghurt
*If you aren’t a fan of peppered mackerel, use our plain smoked mackerel fillets instead; they work just as well in this dish.
- Cook the spelt in salted boiling water until tender (around 25 minutes), then drain well and allow to cool.
- To make the dressing, stir half of the dill and all of the finely grated horseradish into the yoghurt, with a pinch of salt. Add 2-3 tbsp cold water and stir until you get a fluid consistency (suitable for drizzling).
- Fry the spring onions in a frying pan in olive oil until soft, then stir in the lemon juice, cumin seeds and dried chilli flakes (if using). Take off the heat and season according to taste.
- Put the cooled spelt into a large bowl. Add the fried spring onions and all the liquid from the frying pan. Add most of the remaining dill and toss everything together. Pile the spelt onto your favourite serving plate, then add the diced beetroot, mackerel pieces and apple matchsticks, and drizzle the dressing over the top. Sprinkle with a little more chopped dill to finish.
This recipe was adapted from www.olivemagazine.com.Back to recipes