Smoked Mackerel with Hot Beetroot and Horseradish Cream

Serves	2 people as a main meal or 4 people as a starter
Cook time	15 minutes
Allergy	Fish
Meal type	Lunch, Main Dish, Salad, Starter
Misc	Gourmet, Serve Hot
Occasion	Birthday Party, Casual Party, Christmas, Easter, Formal Party, Thanksgiving, Valentines day
Region	British
By author	Karen S Burns-Booth

An elegant way to serve smoked mackerel fillets, which are inexpensive, sustainable and very tasty. The mackerel works wonderfully well with the horseradish cream, which cuts through the oiliness of the fish, and the beetroot and carrot salad add interesting and well balanced flavours.

Ingredients

1 teaspoon rapeseed oil
2 large cooked, peeled beetroots, cut into wedges
6 baby carrots, cleaned and trimmed
1 red onion, peeled and cut into quarters
1 clove garlic, peeled and finely minced
Splash Balsamic vinegar
4 small smoked mackerel fillets
2 teaspoons creamed horseradish
4 tablespoons crème fraîche
Rocket salad leaves
Dill or parsley to garnish

Note

Directions

Step 1	Preheat your oven to 180C/350F. Take a large baking tray, add the rapeseed oil and place in the oven. When the tray is hot, place the carrots, onions, beetroot and crushed garlic on it, season and cook in the oven for 15 to 20 minutes, or until they are soft but still retain a bite to the carrots and onions. Remove from the oven, add the Balsamic vinegar and set to one side
Step 2	Heat a frying pan over a medium heat and add the mackerel fillets skin side down, cook for 3 to 5 minutes until the oil starts to run, and then turn then over for a further 2 to 3 minutes.
Step 3	Meanwhile, arrange the rocket leaves on a plate, and spoon the roast beetroot mixture over the top; then mix the horseradish sauce with the crème fraîche and spoon over the vegetables, before carefully arranging the hot mackerel fillets on top. Garnish with fresh dill or parsley and serve straight away.