You Will Need:
2 Mackerel fillets
400g of cooked beetroot - diced
3 teaspoons of horseradish sauce
Juice of half a lemon
Small bunch of fresh parsley - coarsely chopped
Season the mackerel filets with a little sea salt and cracked black pepper, and lightly pan fry for around 8 minutes, turning regularly.
Combine the diced beetroot, horseradish sauce, lemon juice, and parsley together and mix well. Divide into two portions
Place a portion of the beetroot horseradish mixture on to a plate, and top with the mackerel.
Serve with steamed greens
