Smoked Mackerel Salad With Beetroot And Dill Yogurt Dressing

Ingredients:

250g baby potatoes, boiled

1 smoked mackerel fillet, boned and torn into pieces

2 middle sized bulbs cooked beetroot, sliced

1 cup rucola leaves 

Dressing:

1/2 cup low fat Greek yogurt

1 tbsp chopped fresh dill

1 tbsp pickled capers

1 tbsp lemon juice

salt&pepper

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This time a little Nordic inspiration. This meal is packed with vitamin C, B6 and B12, antioxidants and healthy omega 3s fatty acids, just be cautious of the beetroot which has a tendency to stain everything pink. Once the potatoes are boiled soft, cut them in half, mix with rucola leaves, pieces of mackerel and sliced beetroot.  In a separate bowl or cup prepare the dressing by mixing half of the yogurt container with finely chopped fresh dill, tablespoon of  capers with a bit of the pickled liquid, a squeeze of lemon juice, salt and pepper and  stir all together. Pour the dressing over the mix and the meal is ready. Add a boiled egg if you fancy or use fresh spinach leaves instead of rucola if you prefer.

Bon Appetit!