MACKEREL WITH JAZZ SALAD

Ingredients
200g (7oz) potato, peeled and diced
100g fennel (1/2 a bulb) trimmed (keep the fronds) and finely diced
2 tablespoons mayonnaise
½-1 teaspoon of wasabi paste (or hot horseradish)
1 small Jazz apple
Juice of half a lemon
A few dill fronds, optional
Salt and freshly ground black pepper
1 medium sized cooked beetroot
2- 4 fresh mackerel fillets
A little clarified butter or oil for cooking
A few chives or a handful of rocket leaves

Method
Add the potato dice to a pan of boiling water and cook for 3 minutes. Stir in the fennel dice and cook another 2-3 minutes until the potato is just soft. Drain and rinse through with cold water and drain well.

Mix the mayonnaise and wasabi paste in a large bowl and gently stir in the cooled potato and fennel mixture. Quarter the Jazz apple, remove the core and then dice the wedges, tossing them in the lemon juice.

Add the diced apple, along with the lemon juice, to taste, to the potato salad. Add the chopped fronds of fennel (or dill fronds) and season well.

Make a beetroot puree by chopping the beetroot, then pureeing it in a small blender. Add a little oil and seasoning.Arrange the potato salad on a plate inside a ring or square, if you like or spoon it on.

Heat a pan over a high heat, add a little clarified butter or vegetable oil and add the fish, skin side down first, cooking a couple of minutes, flip it over and cook a minute or two. Drain on kitchen paper.

Spoon or pipe the beetroot puree round the edge of the potato salad. Arrange the fish on top and garnish with chives or a few rocket leaves.

NOTE: Use wasabi paste from a tube, or make up the powder, adding a little more water than the pack suggests.
This Salad tastes great with smoked eel or smoked mackerel, or smoked salmon or trout as well.

Serves 2 for main course, 4 for a starter