Smoked Mackerel, Beetroot & Couscous Salad with Horseradish Dressing

Smoked mackerel and earthy sweet beetroot is a delicious and classic combination and our flavoured couscous makes a tasty companion. The creamy horseradish and dill dressing works perfectly. This tasty salad can be scaled up or down to feed 2-4 people or to be served as a main or starter salad.


Prepare the couscous according to the packet instructions and fluff with a fork.

To make the dressing mix together the sour cream, horseradish, dill, lemon zest and add lemon juice to taste. Season with salt and pepper. If you prefer a runnier dressing mix in a little cold water.

Stir the spring onions and celery through the couscous. Dress the watercress with olive oil and a squeeze of lemon juice.

To serve, divide the watercress and couscous between serving plates. Top with beetroot and mackerel pieces and garnish with extra dill. Season with a little salt and pepper. Drizzle over the dressing and enjoy.



  • For the Salad
  • 1-2 packets of Ainsley Tomato & Chilli or Sundried Tomato & Garlic Couscous
  • 2 spring onions, trimmed and sliced
  • 1 large stick of celery, trimmed and sliced
  • 150-200g ready cooked beetroot (not in vinegar), sliced or diced
  • 2-4 fillets of smoked peppered mackerel, broken into bite pieces (skin removed & checked for bones)
  • 1-2 handfuls of watercress or wild rocket
  • olive oil, for drizzling
  • ½ lemon for squeezing
  • For the Dressing
  • 3-4 tbsp half fat sour cream or crème fraiche
  • 2-4 tsp creamed horseradish or grated fresh
  • 1-2 tsp chopped fresh dill, plus extra to serve
  • ½ lemon, zest & juice to taste