• 300g Charlotte potatoes, halved lengthways
  • 2–3 tbsp half-fat soured cream
  • 1 tbsp horseradish cream
  • 1 tsp wholegrain mustard
  • a good handful baby watercress
  • 3 small cooked beetroot, cut into chunks
  • 2 smoked mackerel fillets, skinned
  • 2 tbsp chives, chopped


  • STEP 1

    Cook the potatoes in boiling salted water until tender. Drain well and leave to cool slightly.

  • STEP 2

    Mix the soured cream, horseradish and mustard, then season and toss half with the potatoes. Pile onto 2 plates with some watercress and top with the beetroot. Add chunks of the fish (discard any bones), then drizzle over the rest of the dressing and finish with chives.


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