Smoked mackerel is full of Omega 3 and can be found in some, but not all, supermarkets. It usually comes in two varieties – peppered and un-peppered. Personally, I find the peppered variety too overpowering. This salad is substantial and packed with all sorts of goodness – hard-boiled eggs, roasted beetroot, baby spinach, and a sprinkling of a chopped shallot. Added to this is a delicious dressing made of raw egg yolks, oil and lemon juice with a little salt and lemon pepper for seasoning. Lemon pepper is a good addition to anything lemony and I rub it over chicken before roasting it. Consuming raw eggs make some people nervous so dilute some mayo with some lemon juice to get an approximate effect. Toss the spinach and a couple of tablespoons of the dressing together and leave for half an hour for the dressing to soak in before assembling the whole platter.
Pre-heat oven to 350 degrees F
2 egg yolks
4 tbsp. extra virgin olive oil
Juice of 1/2 a lemon
Crack the eggs into a small mixing bowl, whisk in the oil followed by the lemon juice and season with salt and lemon pepper (I use Simply Organics brand).
2 medium beetroots – roasted
2 hard-boiled eggs – cut into quarters
5 oz. baby spinach
1 fillet of smoked mackerel – skin removed and cut into smallish pieces
1/2 a shallot – finely chopped
Roast the beetroots in their skins in aluminum foil in the oven for an hour or more until they are tender. Let cool, take the skin off and dice.
Hard boil 2 eggs
Toss the spinach together with 2 tbsp. of the lemon dressing and place in the fridge for half an hour.
Compose salad by first arranging the dressed spinach on a salad platter.
Add the other ingredients and drizzle over the rest of the dressing.