• Mackerel 4 large mackerel, filleted and pin-boned
  • Beetroot relish olive oil 500g of beetroot, cooked and finely diced
  • Salt & Pepper
  • 1 lemon, juiced
  • 1 dash of fresh horseradish, grated
  • 1 handful of chopped chives
  • 3 tbsp of horseradish cream
  • Watercress salad 5g of micro watercress leaves, picked and any bruised leaves thrown away
  • 1/2 lemon, juiced olive oil
  • 1 pinch of Sea salt
  • 300g of crème fraîche
  • 40g of horseradish
  • 1 tbsp of Maille Dijon Mustard salt pepper 1 lemon, juiced


  1. To make the beetroot relish, bind together the beetroot and 3 teaspoons of horseradish cream until it has an unctuous, buttery consistency. It should not be too dry or wet and should be a vibrant purple colour. Season to taste with the salt, pepper and lemon juice.
  2. For the horseradish cream, place the crème fraiche in a bowl add the grated horseradish, horseradish cream and Dijon mustard and mix together. Stir in the salt, pepper and lemon juice to taste.
  3. Place a non stick pan on a medium heat and add a little olive oil. Season the mackerel and place skin side down in the pan. Cook for 2 minutes or until golden brown and crisp.
  4. Turn over and then remove mackerel from the pan. Finish with salt and pepper and a squeeze of lemon juice.
  5. Lightly dress the watercress with a little olive oil, lemon juice and sea salt.
  6. To serve, spoon a serving of the beetroot relish onto the center of a plate. Lay one seared fillet of mackerel on top, and grate a little fresh horseradish over it. Finish with a few finely chopped chives for a little colour.
  7. Place a small spoonful of horseradish cream next to this. Serve immediately.