Keto air fryer mackerel with horseradish soured cream and beetroot

Air fryer mackerel fillet with crispy skin, served with horseradish soured cream and beetroot with dill. A keto dinner with 11.9 g carbs and plenty of omega-3.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 10 min
• Total time: 20 min
• Calories: 502 kcal per serving
• Protein: 32 g
• Fat: 35 g
• Carbs: 12 g

Ingredients

• 300g mackerel fillet
• 250g cooked whole beetroot
• 100g soured cream
• 20g horseradish
• ½ lemon
• 1 tsp olive oil
• ½ bunch of dill
• 1 tsp apple cider vinegar
• ½ tsp salt

Method

You’ll need: air fryer · chopping board · knife · grater

1. Pat the mackerel fillets dry, rub the skin side with olive oil and salt lightly.
2. Place the fillets skin side up on perforated baking paper in the basket and cook at 200 °C for 8 to 10 minutes without preheating, until the skin blisters.
3. Peel the horseradish, grate it finely and stir it with the soured cream, lemon juice and a pinch of salt until smooth.
4. Cut the precooked beetroot into wedges and mix with the chopped dill, apple cider vinegar and salt.
5. Serve the mackerel with the beetroot and a dollop of horseradish soured cream.

Good to know

Mackerel is the underrated fish in the chiller cabinet: inexpensive, full of flavour and with skin that turns as crunchy as crisps in the air fryer. Horseradish and beetroot give it a northern German twist.

Swaps

Mackerel → herring (same cooking time). Soured cream → Greek yoghurt. Horseradish → jarred horseradish (unsweetened; quicker). Dill → chives.

Cooking tips

The skin only gets crispy if it's completely dry. Grate fresh horseradish just before serving so it keeps its heat.

Storage

Cooked mackerel keeps for a day in the fridge and tastes good flaked cold over a salad.

Allergens

Contains fish and milk; suitable for children – watch out for bones. In pregnancy, cook the fish right through.