Mackerel & beetroot horseradish remoulade broghie
A simple low carb lunch, with less than 10g carbs per serving and ready in under 15 minutes, what's not to love! Packed full of flavour and looks stunning too. Lunchtime will never be boring again :)
Ingredients
- 180g raw mackerel fillets
- 2 Broghies
- 65g cooked beetroot
- 1 tbsp extra light mayonnaise
- 1 tsp horseradish sauce
- 1 small handful of mixed salad leaves
Method
Place the mayonnaise and horseradish sauce into a bowl and mix to combine. Cut the beetroot into matchstick size pieces and add to the mayonnaise mix and stir gently, then set aside.
Heat a non-stick frying pan until hot then add the mackerel fillets skin side down and cook for 2-4 minutes, then carefully turn over and cook for a further 1-2 minutes. Remove from the heat and transfer to a chopping board and cut each fillet into 4 pieces.
To serve, place the salad leaves on the bottom of the Broghies and divide the beetroot & horseradish remoulade between the two Broghies then top with the mackerel pieces and serve straight away.
