Mackerel, Beetroot & New Potato Salad

Time

Serves

Ingredients

• 340g Field & Flower mackerel fillets
• 5 cooked beetroots, chopped into small chunks
• 400g new potatoes
• 85g watercress
• 2tbsp horseradish sauce
• 4tbsp crème fraiche
• 1 lemon, juiced
• 1tbsp extra virgin olive oil
• 2tbsp dill, chopped
• 2tbsp chives, chopped
• Sea salt & freshly ground black pepper
• Optional: chopped walnuts

Instructions

1. Place potatoes in water with a pinch of salt. Bring to the boil and cook for 10 minutes or until soft. Drain and set aside.
2. In a frying pan, add oil and bring to a medium heat. Season the mackerel and place the fillets skin-side down in the pan and leave for 4 minutes. Turn the mackerel over and cook for a further 2 minutes until firm throughout.
3. In a large bowl mix together the watercress, beetroot and new potatoes. Flake in the cooked mackerel.
4. For the dressing, mix together the horseradish sauce, crème fraiche, lemon juice, extra virgin olive oil, dill, chives and seasoning.
5. Serve the salad and add the dressing. Include chopped walnuts for a bit of bite.