Vital Veg, organic farm, beetroot

Warm mackerel and beetroot salad

450g new potato, cut into bite-size pieces
3 smoked mackerel fillets, skinned
250g 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

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.

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.

Add the salad leaves, mackerel, beetroot, celery and walnuts, and toss gently.

Serve with crusty bread.