Ingredients
- 2 smoked mackerel fillets (about 150 g), skin removed
- 1 ripe avocado
- 2 handfuls of rocket or watercress
- 6 radishes, thinly sliced
- ¼ cucumber, sliced
- 1 tbsp capers
- 1 tbsp pumpkin seeds
- Lemon wedges, to serve
For the horseradish dressing
- 3 tbsp homemade or Greek yoghurt
- 1–2 tsp grated horseradish (fresh or from a jar)
- 1 tsp lemon juice
- A little chopped dill
Method
- Make the dressing: mix the yoghurt, horseradish, lemon juice and dill, and season with salt and pepper.
- Prepare the plate: arrange the leaves, radishes and cucumber on two plates. Halve, stone and slice the avocado, and add it to the plates.
- Add the mackerel: flake the mackerel into large pieces over the top.
- Finish: scatter with capers and pumpkin seeds and serve with the dressing and lemon wedges.
Why it's good for you: Mackerel is one of the richest sources of omega-3 fats, which support the heart, brain and mood, and it also provides vitamin D, which many people in the UK lack in winter. Avocado adds healthy fats and potassium, and peppery leaves and radishes gently stimulate digestion. (Read more in Bitter Is Better.)
Good to know: Smoked fish is quite salty, so there's no need to add extra salt.
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