Mackerel and beetroot salad with Black Truffle Dressing

Ingredients

  • 2 tablespoons Jean Bâton Black Truffle Dressing
  • 200-250 grams of cooked beetroot
  • 2 smoked mackerel fillets
  • 100 grams of fresh spinach
  • Possibly some fresh truffle
made with view product available at
Preparation time:
15 minutes
Number of people:
2 people
  1. Cut the cooked beetroot into cubes of about 1 cm.
  2. Place some of the spinach on 2 plates. Divide the diced beetroot over the spinach. Place the smoked mackerel fillets on top of the beet.
  3. Spread the dressing over the salad.
  4. Tip: Do you still have some fresh truffle? Then it's extra festive to shave some of this over the salad.

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