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  • 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

Nutrition: per serving

  • kcal443
  • fat26.4g
  • saturates0g
  • carbs32.5g
  • sugars0g
  • fibre4.4g
  • protein19.5g
  • salt2g

Method

  • 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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