Smoked Mackerel On Beet Salad - cooking recipe

Ingredients

3 1/2 oz beet (about 1 medium-large)
1 (12 oz) bottle light beer
2/3 cup white balsamic vinegar
1-2 medium carrots, thinly sliced
2/3 cup buttermilk
1 tsp ground fennel seed
1/2 None apple, diced
10 oz smoked mackerel fillets

Preparation

Preheat oven to 400\u00b0F. Tightly wrap the beet in aluminium foil, place on a baking sheet and bake for 1 1/2 hours. When baked, take out of the oven and remove the foil. Peel the beet, cut in half and place in a deep bowl. Pour the beer and vinegar over the beet halves and leave to marinate for about 24 hours.
Blanch the carrots in boiling salted water for 1 minute then drain and set aside. For the dressing, mix the buttermilk, fennel seed and a pinch of salt. Cut the beet into cubes and add to the dressing, along with the apples and carrots. Let stand for about 1 hour.
To serve, divide the fish into 8 equal portions and place 2 per person on a bed of the beet salad.