Mackerel

Method

Peel and chop the floury potatoes into even chunks, then boil in salted water for 15-18 minutes until tender. While the potatoes cook, warm the smoked mackerel fillets gently in a low oven at 120°C for 5 minutes. Drain the potatoes and mash with butter until smooth, then fold through the wholegrain mustard and lemon juice. Cube the cooked beetroot and warm gently in a separate pan. Divide the mashed potato between two plates, arrange the warm mackerel fillet on top, and scatter the warm beetroot around the plate. Garnish with fresh parsley and season with sea salt and cracked black pepper to serve.