Red cabbage and smoked mackerel salad recipe

Red cabbage and smoked mackerel salad
Give your lunch a Scandi twist with this vibrant and healthy salad  Credit: Haarala Hamilton

This refreshing salad uses the timeless combination of mackerel and horseradish. Paired with a little dill and beetroot, get prepared for a Scandi-inspired feast. 

Prep time: 5 minutes, plus 20 minutes marinating 




  • 1 small raw beetroot
  • 200g red cabbage
  • 3 spring onions, sliced
  • 1 tbsp chopped dill
  • 15ml red wine vinegar
  • 100ml olive oil, plus more to drizzle
  • 4 fillets of smoked mackerel
  • 2 tbsp grated horseradish
  • 4 tsp crème fraîche
  • Lemon juice, to taste


  1. Peel the beetroot and slice it as finely as you can. Slice the red cabbage finely too, discarding any core. Toss together gently along with the spring onion and dill, the vinegar and olive oil. Season and leave to marinate for 20 minutes or so.
  2. Remove the skin from the mackerel fillets and flake the flesh into large pieces.
  3. Mix the horseradish with the crème fraîche and add a squeeze of lemon juice to taste.
  4. To serve, place the marinated red cabbage and beetroot on the plate and place the mackerel pieces on top. Finish with a dollop of the horseradish cream and a drizzle of oil.