Smoked mackerel, parsnip & puy lentil salad
Delight in a culinary masterpiece with smoked mackerel, parsnip, and puy lentil salad. Experience a burst of flavors in every bite.
Ingredients:
- 500g parsnips, peeled and cut into small cubes
- 1 tbsp olive oil
- 1 tsp clear honey
- 2 lemons, 1 juiced, 1 cut into wedges
- 2 tsp creamed horseradish
- 100g bag watercress
- 2 x 250g pouches ready-to-eat puy lentils
- 4 smoked mackerel fillets, flaked
Instructions:
- Preheat the oven to 200C/180C fan/gas 6. Coat the parsnips with half of the olive oil and season with salt and pepper. Bake for 20 minutes, then sprinkle the honey over them and continue baking for another 10 minutes or until the parsnips turn golden, sticky, and tender. In the meantime, prepare a vinaigrette by combining the lemon juice, horseradish, and the remaining olive oil in a large bowl.
- Mix the parsnips, watercress, and lentils with the vinaigrette, then distribute the mixture among four plates. Top with the smoked mackerel and garnish with lemon wedges before serving.
Summary:
- Calories: 3258 kcal
- Fat: 83 g
- Protein: 217 g
- Carbs: 431 g
- Potassium: 7257 mg
- Magnesium: 758 mg