Warm mackerel and beetroot salad

DF, GF
(Serves 4)

450g new potato, cut into bite-sized pieces

3 smoked mackerel fillets, skinned

250g pack cooked beetroot

100g bag mixed salad leaves

2 celery sticks, finely sliced

50g walnut pieces

For the dressing:

6 tbsp good-quality salad dressing

2 tsp creamed horseradish sauce

  1. Boil the potatoes for 12-15 mins until just tender. Meanwhile, flake the mackerel fillets into large pieces and cut the beetroot into bite-size chunks.
  2. Drain the potatoes and cool slightly. Mix the salad dressing and horseradish sauce together in a salad bowl and season. Tip in the potatoes – they should still be warm.
  3. Add the salad leaves, mackerel, beetroot, celery and walnuts, and toss gently. Serve with crusty bread.