Smoked mackerel, beetroot and horseradish salad

Of course, hot smoked mackerel is good in itself - even with rye bread. But why waste time when it can be used to make salad? You just need to slightly extinguish its fat content. For example, onions pickled in vinegar.

Ingredients

• 300 g hot smoked mackerel fillet
• 150 g fresh salad leaf mixture
• 4 small cooked beets
• 3 small shallots
• 4 tbsp. l. horseradish
• 4 tbsp. l. red wine vinegar
• 8 tbsp. l. olive oil
• salt, freshly ground black pepper

Directions

1. Cut the shallots into thin half rings. Mix with vinegar and let sit for 10 minutes.
2. Cut 2 beets into small cubes. Mix with olive oil and shallots. Season with salt and pepper. Refrigerate for 30 minutes.
3. Disassemble the mackerel into small pieces. Toss with salad and horseradish.
4. Place the thinly sliced ​​leftover beets on plates. On it - a fish-salad mixture. Add chilled mass and serve.