Beetroot & Horseradish Relish.
The perfect combination of sweet beetroot and horseradish bite to accompany smoked fish, cheese and cold meats.
Delicious for everyone, and also a FreeFrom Relish
Do you have dietary requirements that mean you must avoid eating onions?
With more and more people discovering they have an allergy or intolerance to foods, it's good to discover tasty items that don't contain certain ingredients. If you are looking for an onion-free recipe, this relish has delightful beetroot sweetness with added bite from horseradish. Excellent with smoked fish, cheese and cold meats .
This relish is an onion-free recipe.
Looking for a recipe idea?
Peppered mackerel with beetroot & horseradish relish.
What to do:
- Preheat the grill to medium.
- Mix together the crème fraîche and lemon juice.
- Grill the mackerel fillets for 4–5 minutes or until warmed through. Remove from the heat.
- Brush both sides of the bread with olive oil and grill for about a minute on each side.
- While the bread is toasting, remove the fish skin. Pull apart the fillets into large flakes and stir into the crème fraîche mixture.
- Spoon the mackerel mixture onto the toast, top each slice with a tablespoon of relish. Decorate with dill.
Click here for the Peppered mackerel with beetroot & horseradish relish recipe page.
Ingredients:
Beetroot (46%), Apples, Sugar, Red Wine Vinegar, Horseradish (6%), Lemon Juice Concentrate, Gelling Agent: Pectin.
Suitable for vegetarians.
Prepared in premises where mustard, egg, milk, soya, sulphites and gluten are used.
Nutritional Information Typical Values per 100g
| Energy (kJ) | 374 |
| Energy (kcal) | 87 |
| Fat (g) | 0 |
| of which saturates (g) | 0 |
| Carbohydrate (g) | 20 |
| of which Sugars (g) | 19 |
| Protein (g) | 0.9 |
| Salt (g) | 0.01 |
Refrigerate after opening and consume within 4 weeks.
300g ℮
| Time: | 10 mins |
| Difficulty: | Easy |
| Serves: | 2 |
Peppered mackerel with beetroot & horseradish
1. Preheat the grill to medium.
2. Mix together the crème fraîche and lemon juice.
3. Grill the mackerel fillets for 4–5 minutes or until warmed through. Remove from the heat.
4. Brush both sides of the bread with olive oil and grill for about a minute on each side.
5. While the bread is toasting, remove the fish skin. Pull apart the fillets into large flakes and stir into the crème fraîche mixture.
6. Spoon the mackerel mixture onto the toast, top each slice with a tablespoon of relish. Decorate with dill.
Many thanks to Taste Buds Magazine for this recipe.
For more recipes from Taste Buds (including more Bay Tree recipes), visit their website here: Taste Buds Magazine Recipes:
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