2 sweet potatoes, cut into small dice
2 crushed garlic cloves
2 pre-cooked medium beetroots
2 sprigs of thyme
2 smoked mackerel fillets
2 tsp horseradish cream
2 tbsp creme fraice
lots of parsley
Put a drizzle of oil on a large baking tray and roast the sweet potato (seasoned with a little salt and pepper) and garlic for 15 minutes or until soft at 180C. You can pop the beetroot in for the last 5 minutes to warm it through.
Meanwhile, grill the mackerel fillets for a few minutes on each side to soften them up.
Mix the creme fraice with the horseradish cream and chop up the parsley.
When everything is cooked, flake up the mackerel and plate up with the sweet potato and beetroot. Drizzle over the horseradish creme fraice, a little more black pepper and some parsley. Tuck in!
You can feel really good about eating this dish – the mackerel is an excellent source of omega 3 and sweet potato and beetroot are full of antioxidants – they also compliment each other really well, especially with the horseradish.