Tana Ramsay’s Real Family Food: Delicious Recipes for Everyday Occasions. Tana Ramsay

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       mackerel salad with beetroot and horseradish dressing

      Mackerel is cheap, very nutritious and quick to cook. This recipe is for fresh mackerel but I have cooked it with smoked mackerel fillets (which can be bought in any supermarket) and it has tasted delicious too. Beetroot can be bought ready-cooked but be careful not to buy the type doused in malt vinegar.

       100g/4oz cooked beetroot

       1 tbsp horseradish sauce

       50ml/1¾fl oz half-fat crème fraîche

       3 tbsp olive oil

       salt and pepper

       2 mackerel, filleted

       oakleaf lettuce mixed with Swiss chard (or other similar reddish salad leaves)

      1 Put the beetroot, horseradish and crème fraîche into the food processor and pulse until smooth. Add the olive oil and pulse again. Season with pepper and a little salt and put to one side.

      2 Preheat the grill to hot.

      3 Take the mackerel fillets and slash the skin side 3 or 4 times with a sharp knife. Lay on a lightly greased baking tray, skin side up. Put under the grill for 2–3 minutes until cooked through.

      4 Arrange the salad leaves on 2 plates. Carefully place 2 fillets on top of each plate of salad before drizzling with the beetroot dressing. Serve with plenty of crusty brown bread.

      Serves: 2

      Prep time: 10 minutes

      Cooking time: 2–3 minutes