Ingredients

• 4 mackerel
• cleaned with cold water and filleted
• 2 tbsp olive oil
• salt and freshly ground black pepper
• to taste
• 3 tbsp fresh horseradish
• grated
• 90ml/3½fl oz double cream
• 1 lemon
• juice only
• 1 tbsp white wine vinegar
• 3 tbsp rapeseed oil
• 2 tbsp chervil
• finely chopped
• 2 tbsp chives
• finely chopped
• 2 tbsp tarragon
• finely chopped
• 2 large cooked beetroot
• peeled and cut into 5mm slices
• to serve
• 1 red onion
• finely sliced into rings
• to serve

Directions

• Preheat the grill to high. Line the base of a wok with a double layer of aluminium foil
• scatter a layer of wood chippings over and then place a steamer insert on top. Cover with a lid and place onto a high heat.
• Lightly oil half of the mackerel fillets with half of the olive oil and place skin-side up onto the steamer insert. Cover the steamer with a tight fitting lid.
• Reduce the heat and cook for 4-7 minutes (depending on the size of the mackerel)
• or until just cooked through. Remove and set aside. (Smoking generates a great deal of smoke. Make sure you work in a well-ventilated area.)
• Preheat the grill to hot.
• Place the remaining mackerel fillets
• skin-side down
• onto a clean work surface
• season with freshly ground black pepper and spread over one tablespoon of the fresh horseradish and the remaining olive oil.
• Place the mackerel skin-side up onto a grill tray and cook under the grill for 3-4 minutes
• or until cooked through.
• Place the double cream into a bowl
• add half of the lemon juice and salt and freshly ground black pepper
• to taste. Whisk until thickened. Add the remaining horseradish and stir to combine. Set aside.
• Place the remaining lemon juice
• white wine vinegar and rapeseed oil into another bowl and whisk together. Add the herbs and season with salt and freshly ground black pepper.
• To serve
• place one fillet of smoked mackerel at the top of each plate
• skin-side up. Lay the beetroot slices alongside the mackerel
• in a line. Top with red onion rings
• then place the grilled mackerel next to the beetroot
• skin-side up.
• Drizzle the beetroot with the herb dressing and place a dollop of horseradish cream alongside. Serve at once.