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Beet and Smoked Mackerel Salad


This delicious salad matches the heartiness of beets with the smokiness of mackerel. It’s best to slice beets and radishes on a mandolin. Lavallée uses a Japanese model called Benriner.

Recipe courtesy of Renée Lavallée, The Canteen.


  • 1 candy cane beet, peeled, quartered, thinly sliced
  • 1 bull’s blood beet, peeled, quartered, thinly sliced
  • 1 golden beet, peeled, julienned
  • 1 Jonagold apple, julienned
  • 1/4 celery root, peeled, thinly sliced
  • 1/4 cup (60 ml) basil, roughly chopped
  • 2 lemons, zest and juice
  • 1/4 cup (60 ml) walnut oil1 cup (250 ml) micro-greens
  • 3 fillets of smoked mackerel, flaked
  • salt and pepper, to taste


1. Mix all ingredients together in a bowl. 2. Taste for seasoning, alter as desired, and serve.

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