WARM SMOKED MACKEREL PASTA WITH CARAWAY & HORSERADISH BEETROOT

Warm smoked mackerel pasta with caraway & horseradish beetroot. Another dish packed full of omega 3 and easily assembled.

Recipe courtesy CJ Jackson, Great British Seafood Revival – merlinunwin

Prep and cooking time: 30 minutes

Serves: 2

Skill level: Easy

Ingredients

150g bucatini pasta (or tagliatelle)
1 x 110g tin smoked mackerel in
Olive oil
50g butter
1 tbsp caraway seeds
2 tsp freshly grated horseradish
Grated zest and juice 1 lemon
2 raw beetroot, peeled and coarsely grated
Salt and pepper

Method

• Cook the pasta in boiling, salted water for 8-10 minutes or until ‘al dente’. Drain and set aside.
• Open the tin and lift the mackerel onto a plate.
• Tip any oil and juice from the tins directly into the hot pasta and toss together.
• Heat the butter in a frying pan until it has melted and is still sizzling.
• Add the caraway seeds, horseradish and lemon zest and toss over the heat for a minute. Then add the beetroot and stir-fry over a high heat until it is piping hot. Toss the pasta into the beetroot, season very well and add some lemon juice to taste.
• Fork in the smoked mackerel and toss over the heat for a further couple of minutes to break up the mackerel and pile into a serving dish.
• Serve with chunks of warm bread.