The amounts below served me and my boyfriend, with enough left for a packed lunch for him tomorrow.
- 3 Large Peppered Smoked Mackerel Fillets
- Small Bunch of Beetroot
- 2 Large Shallots (I used Eschalion), Chopped
- 200g Couscous
- 1 Orange
- Large Handful of Parsley and Mint, Chopped
For the ‘Scandi Raita’:
- Larger Handful of Dill, Chopped
- 3 Tablespoons Plain Yoghurt
- 1 Teaspoon Horseradish Sauce
- 1/2 Cucumber, Sliced Lengthways, Chopped and Deseeded
- Salt and Pepper, to Taste
- Cooking the beetroot is the only thing that takes a long time in this recipe. To roast, beetroot takes 2-3 hours to become tender. I did not have this kind of patience today, so I boiled mine, which takes 20-30 mins. Simply place the beetroot (whole and unpeeled) in a saucepan, cover with water and bring to the boil. When boiling, reduce the temperature and simmer for 20-30 minutes until the skins come loose easily. When ready, leave to cool then peel the skins and chop. I would recommend wearing some CSI style gloves unless you want nicely dyed hands.
- While the beetroot is cooking you can make the ‘scandi raita’. Mix the yoghurt with half the dill, horseradish and cucumber. Season as you like and put to one side. Also, if you prefer less of an acrid taste to your onions, soak the shallots for 10 minutes in cold water or some white wine vinegar for added flavour.
- Now make the couscous according to the instructions on the packet. While it is soaking, grate in the zest of half the orange, then cut the orange in half and squeeze the juice of one half in as well. Cut the remaining half into wedges. Finally, add the mint, parsley and remaining dill.
- Flake the mackerel and mix everything together! Serve topped with the horseradish yoghurt and with edges of orange on the side, for squeezing over.