Ingredients

The following ingredients have 4 Servings
  • 3 (about a 250g pack) skinless peppered smoked mackerel fillets
  • 1 tbsp creamed horseradish
  • 2 tbsp crème fraîche
  • 1 lemon, juiced
  • thickly sliced rye bread, toasted to serve
  • 1 candied or regular beetroot, peeled
  • 150ml white wine vinegar
  • 150g golden caster sugar
  • 1 cucumber
  • ½ lemon, juiced
  • a handful of leaves coriander, to serve
  • to serve chilli flakes

Instruction

  • Use a mandoline to slice the beetroot finely into discs, or carefully slice with a sharp knife, and put into a shallow dish.
  • Bring the white wine vinegar and sugar to the boil in a small pan. Simmer until the sugar has dissolved.
  • Pour the mixture over the beetroot and leave until the liquid has completely cooled, about 1 hour or overnight in the fridge.
  • Using a peeler, shave long ribbons of cucumber, discarding the first, skin-only ribbon. Put them into a shallow dish, toss with the lemon juice and season.
  • Put the mackerel, horseradish, crème fraîche and lemon juice into a food processor and whizz until you have a smooth consistency. Add more horseradish if you like. Serve with the toasted rye bread and top with the pickled beetroot and dressed cucumber. Sprinkle over the coriander and chilli flakes.