Lightly scrub and halve the Jersey Royal potatoes. Quarter the cooked baby beetroot in natural juices. Chop the dill.
- 1 Heat the oven to 190°C/170°C fan/gas 5. Cook the potatoes in boiling salted water for 10 minutes, until just tender. Drain well.
- 2 Arrange the potatoes in a baking dish with the beetroot. Remove any skin and bones from the mackerel and break the flesh into chunky flakes. Add to the potatoes and beetroot and scatter over half the dill.
- 3 Mix together the cream, milk and horseradish and season. Pour over the potato mixture and bake for 25 minutes, until bubbling.
- 4 To serve, scatter with the remaining dill.
This is tastes amazing and so easy to make. I'm not usually a big fan of smoked mackerel but it wasn't overpowering. It would be a good dish to make for informal dinner with friends.
Loved this dish, will definitely be making it again.
Tasty and unusual. Good way to eat essential oily fish. Will have this agian.
I loved this but my partner wasn't so sure!
I'd probably add more horseradish next time.
Delicious! I would also add a little more horseradish to this recipe but will definitely make again. I served with a salad and crusty bread to mop up the sauce. Enjoyed by all the family.
This is a great tasty recipie but needs plenty of seasoning
Very nice, but be generous with the horseradish. My husband looked a bit suspicious when he saw the sauce was pink, but he came back for seconds.
Disappointing. It is just some nice things in hot cream. It doesn't bake into anything. Nice if you like eating a lot of hot cream. Not a meal
Unusual but firm favourite. Don't be put off by the colour!
Lovely dish we all loved it, nice and easy to make. Took on people's advice and put more horseradish in,will definitely make it again.
It was tasty but very rich. Doesn't come out like the picture either! The colour is a bit off putting as once u serve it everything is pink due to the beetroot but overall, it did taste good. The recipe doesn't say but this does need seasoning with salt and pepper once assembled.
Enjoyed by all the family
Colour looks a little different but tasted delicious. I followed the advice of the other reviewers and added more horseradish; I'm pleased I did.
Tastes delicious and a bit naughty with all the heavy cream, next time will sub low fat milk. Everything turns a wonderful bright pink and can be runny, but the seasoning is perfect.
Colour was a bit off-putting as everything just turns blancmange pink but tasted ok. Definitely needs some seasoning and as other reviewers say can be liberal with the horseradish. It was ok and super simple to make but don't think I'll make it again. If you can imagine horseradish cream with mackerel and potatoes that's about it flavour profile-wise really!
Yummy but would perhaps make the potato:beetroot:mackerel ratio a bit more equal and definitely be liberal with the horseradish! A success despite the shocking pink.
Yummy, so easy to make quite rich with all the cream but great flavours.
I made this tonight and its was so simple and yummy. I added a little extra horse radish to give it a bit more of a kick. The contrast of the beetroot, mackerel and horse radish worked so well. Highly recommend. I am gluten and diary intolerant so used lactose free cream and milk 👍
This was truly beautiful, super quick and easy to prepare and tasted great. We didn't have any horseradish in, so we used whole grain mustard instead and it worked perfectly fine. We will be making this again and again 😊
This was really tasty and so easy to make and prepare which really helped as I'm useless. Everyone enjoyed!
Very tasty and simple to put together for a mid week meal. I "developed" the recipe and added more of the ingredients to suit but still had a lovely balance and the beetroot lifts the whole dish.
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- Average per serving
- Calories 561.0kCal