This starter, with its quick pickled onion is impressive, but takes little time as it’s part of making the dressing. You can do it while the turkey is cooking
Ingredients
- 240g pack peppered smoked mackerel, torn into pieces
- 100g bag watercress
- 250g pack ready-cooked beetroot
- 100g bag honey-roasted mixed nuts
For the dressing
- 1 small red onion, very thinly sliced
- 3 tbsp sherry vinegar
- pinch of sugar
- 4 tbsp extra virgin olive oil
Method
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Mix together the onion, vinegar, sugar and a pinch of salt. Leave to pickle while you dice the beetroot and roughly chop the nuts.
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Divide the watercress and smoked mackerel between six plates. Scatter over the beetroot and nuts, then top with a cluster of the pickled onions. Whisk the oil into the pickling vinegar, then drizzle the dressing around the outside of each plate.