Salad of Smoked Mackerel and Beetroot

There are just times when I cook something and it is perfect – not often, I have to say – but this is one of those occasions that did it. It’s also a dish that kept well in the fridge for a second bash the next day – it was just as good!

Ingredients (serves 4 as a starter):

• 250g Pack of cooked beetroot
• 70gms of caster sugar
• ½ tsp of sugar
• 80ml of white wine vinegar
• ½ tsp of vinegar
• 150ml of water
• 1 tbsp of creamed horseradish sauce
• 1 tsp lemon juice
• ¼ tsp English mustard powder
• Salt and pepper
• 100ml of double cream
• 1 small onion sliced
• 2 smoked mackerel fillets (skinned)
• Watercress as a garnish

There are 3 parts to this and all easy. Firstly chop the beetroot up and place in a bowl. In a pan, boil the water and add the 70gms of sugar to it to dissolve. Add the onion and simmer for 4 or 5 minutes then add the vinegar. Take off the heat and add this mixture to the beetroot and allow to cool and infuse, stirring occasionally.

Whip the double cream gently until just starting to peak and then carefully fold in the lemon juice, sugar, mustard, horseradish and vinegar together with salt and pepper. You should then get a lovely soft but firm horseradish cream. It is not strong but this can be changed by using a stronger horseradish sauce and more of it!! Lastly, drain the beetroot mix and then arrange the beetroot and onion on the plate with a dollop of the cream and the watercress around the plate. Break up the mackerel and scatter over the beetroot salad. Needless to say, it goes with saying that you can use fresh horseradish and freshly cooked beetroot. Either way - Enjoy - if you like beetroot, you'll love this.