Ingredients
- 4 smoked mackerel fillets, skin removed and flaked
- 3 cooked beetroots, wedged
- 80g watercress
- Dressing: 2 tbsp crème fraîche, 1 tsp horseradish sauce, juice of ½ lemon, salt, pepper
- Dill to garnish
Method
- Whisk dressing ingredients.
- Arrange watercress, beetroot and mackerel in bowls.
- Drizzle dressing over and garnish with dill.