Mackerel is in season in September and makes a perfect topping for these warming baked sweet potatoes. Great served at lunch.
Baked Sweet Potatoes With Mackerel And Beetroot
Serves: 4
Preparation time: 10 minutes
Cooking time: about 1 hour
Ingredients:
- 4 large orange fleshed sweet potatoes, washed
- 1 tablespoon olive oil
- A little sea salt
- 300 g peppered smoked mackerel fillets, skin removed
- 3 spring onions, finely sliced
- ½ x 300 g jar The English Provender Co. Beetroot Relish with Horseradish &Dill
- 4 tablespoons reduced fat crème fraîche
Method:
- Preheat the oven to 190°C, Gas Mark 5. Prick the potatoes all over with a fork. Place on a baking tray, then rub each potato with a drizzle of oil and a little salt.
- Cook for about 1 hour or until the potatoes are tender.
- Meanwhile, break the fillets into pieces and place in a bowl, add the spring onions and beetroot relish and stir to mix well.
- Cut each potato in half lengthways, then spoon over the mackerel mixture. Top with a spoonful of crème fraîche and serve immediately.
The English Provender Co. Beetroot Relish with Horseradish & Dill (300g) is available from Asda stores nationwide and online at www.englishprovender.com, RRP £1.90
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