Mackerel & Potato Salad with Horseradish Dressing

Ingredients

• 4 smoked mackerel fillets, skin removed, flaked
• 400 g new potatoes, halved
• 100 g green beans, trimmed
• 60 g watercress or rocket
• 4 radishes, thinly sliced
• 0.5 red onion, thinly sliced
• 3 tbsp plain yogurt
• 1 tbsp hot horseradish sauce
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• 1 tsp white wine vinegar
• salt and black pepper
• crusty bread, to serve
• dill pickles, to serve

Method

1. Cook the new potatoes in well-salted boiling water for 15 minutes until a knife slides in cleanly. Add the green beans for the final 3 minutes — they should still squeak when you bite one. Drain and leave to cool for a couple of minutes.
2. While the potatoes cook, whisk the yoghurt, horseradish, Dijon, lemon juice and white wine vinegar in a small bowl. Season generously with salt and black pepper — taste it; it should be sharp, hot at the back of the throat, and properly seasoned.
3. While the potatoes and beans are still warm, tip them into a large bowl and toss with half the dressing so they drink it in.
4. Arrange the watercress or rocket across two plates as a loose bed.
5. Spoon the dressed potatoes and beans over the leaves, then scatter the sliced radishes and red onion across the top.
6. Flake the smoked mackerel generously over everything in big bronzed pieces. Drizzle the remaining dressing across the top and serve straight away with crusty bread and dill pickles on the side.