Crispy Smoked Mackerel

With a sharp knife, slash the mackerel skin at 1cm intervals, then place skin side down in a non-stick frying pan on a medium heat to get super golden and crisp.

Meanwhile, drain the beets, saving the liquor.

Finely slice the beets – I like to use a crinkle-cut knife.

Arrange on your plates and pile the watercress on top.

Stir the horseradish into the yoghurt, then taste and season to perfection with sea salt and black pepper.

Place the crispy mackerel on top of the salads, then dot around the horseradish yoghurt.

Mix the beet juice with 1 tablespoon of extra virgin olive oil and drizzle over the top, then tuck in.