This simple starter is a perfect on a warm summers day to show off the best of what's in season and the fantastic flavour of mackerel.
Mix 100g sugar, 100g salt and liberally coat the mackeral with the curing mix. Leave for 30 minutes.
Wash the beetroots and place in squares of tin foil, drizzle with a little oil (olive is perfect) a pinch of salt and any hard herbs available. Close up the squares of tin foil around the beetroots till fully covered.
Roast at 180'c for 45 minute to 1 hour till fully cooked. Remove and leave to cool when still slightly warm run the skins off the beetroots in your hands.
In a blender, blend the creamed horse radish and buttermilk with a pinch of salt and a squeeze of lemon juice to taste.
After 30 minutes of curing, wash off the mackerel and gently pat dry. Slice into nice slices that are around 1-2cm thick. You don't want it very thick, small enough to eat a piece in one bite.
Cut the cooled beetroots to wedges and slice the apple into batons.
To plate place the sliced mackerel in the plate skin side up. Place around the wedges of cooked beetroot dressed in little salt and olive oil. Sprinkle over the batons of apple and place picked pieces of watercress and dill around the plate.
Just before serving pour around the buttermilk dressing and a drizzle of the dill oil.
Enjoy with good homemade brown bread
