I love the flavour of smoked and peppered mackerel; I’m just never quite sure what to do with it, but this recipe does the trick! The horseradish counters the “fishiness” of the mackerel nicely, while the lemon juice cuts through the oil. This recipe is incredibly good for you. The lemon juice contains lots of vitamin C, the fish has lots of omega 3 oils, and of course the salad vegetables are high in vitamins and fibre and very low in fat. If there are any of the vegetables in the salad you don’t like then simply exclude them. Kohl rabi aren’t generally available in the shops, so you may have difficulty getting hold of them, but if you can it’s worth it. The following quantities serve 2 as a main meal when served with new potatoes, preferably smothered in butter!

Ingredients

• Juice of 2 Lemons
• 2 tsp Creamed horseradish sauce
• 4 tsp Mayonnaise
• 2 Smoked peppered mackerel fillets
• 5 Lettuce leaves, ripped into pieces
• ½ Cucumber, chopped
• 3 Spring onions, sliced
• 150g Cherry tomatoes, quartered
• 1 Yellow pepper, chopped
• 2 Beetroot, chopped
• 2 Sticks celery, sliced

Method

1. Flake the mackerel fillets, ensuring that skin and bones are removed.
2. Mix half the mayonnaise with the lemon juice and horseradish sauce, and toss the mackerel flakes in the dressing.
3. Mix the chopped vegetables together, and stir in the rest of the mayonnaise.
4. Serve the salad with the mackerel and dressing spooned over the top.