Smoked mackerel salad with beetroot

Method

Start by preparing your components. Dice the cooked beetroot into bite-sized pieces, keeping them separate to avoid bleeding colour everywhere. Pick over the watercress and discard any yellowed leaves or thick stems, then wash and dry it thoroughly. This matters; wet leaves will dilute your dressing and make the salad soggy.

Flake the smoked mackerel fillet into rough chunks, discarding any pin bones you find. Mix the horseradish cream with the lemon juice in a small bowl; this emulsification of the two elements mellows the horseradish's heat while brightening it with the acid. Taste and adjust if needed.

Combine the beetroot, watercress, and mackerel in a bowl. Dress lightly with the horseradish mixture, turning everything over gently to coat without breaking up the mackerel. The beetroot will bleed slightly into the dressing, which is expected and fine; it adds colour and earthiness to the whole thing. Plate immediately and serve at room temperature.