Mackerel with smoked beetroot, horseradish crème fraîche, and soda bread

Preparation method

1. For the beetroot, heat the oven to 180C/350F/Gas 4. Put the beetroot in an ovenproof dish, cover with foil and bake for one hour, or until tender.

2. Unwrap the beetroot and leave to cool.

3. Meanwhile, prepare the smoker. Put a layer of tea leaves, rice and demerara sugar in the base of a smoker (or use a metal trivet and old saucepan with a tight fitting lid that is only used for this purpose).

4. For the soda bread, increase the oven temperature to 220C/430F/Gas 7.

5. Sift the flours into a bowl with the salt and bicarbonate of soda. Make a well in the centre and gradually stir in the buttermilk to form a soft dough. Using floured hands, shape into a round and place on a baking tray. Mark a cross in the middle with a sharp knife, taking care not to cut all the way through.

6. Bake the bread for about 25-30 minutes, or until the loaf sounds hollow when tapped on the base. Leave to cool on wire rack.

7. Set the smoker on (or place the prepared pan over a medium heat).

8. Peel the beetroot and slice. Lay the beetroot slices in overlapping layers on the rack and smoke for about 8-10 minutes.

9. For the horseradish cream, mix together the horseradish, crème fraiche and lemon juice. Taste and season with salt and freshly ground black pepper, to taste. Cover and leave to chill in the fridge.

10. For the fish, brush the fish with a little olive oil and season with salt and freshly ground black pepper. Heat a frying pan and fry the fish for about three minutes each side. Keep warm.

11. For the salad, whisk together the olive oil, lemon juice and mustard in a small salad bowl. Add the micro herbs.

12. To serve, arrange the beetroot slices in the centre of each of four serving plates and place the mackerel on top. Garnish with the salad and serve with a dollop of the horseradish crème fraîche and slices of soda bread.

30 mins to 1 hour preparation time

1 to 2 hours cooking time

Serves 4