4 fillets smoked or peppered mackerel.
1large bag mixed salad leaves.
12 cherry tomatoes – cut in half.
1 tablespoon wholegrain mustard.
1 tablespoon horseradish sauce.
4 tablespoons creme fraiche or natural yoghurt.
Handful of croutons.
Handful chopped flat leaf parsley.
Remove skin from mackerel and gently flake into bite size pieces.
Mix horseradish and wholegrain mustard with the cr*me fraiche or yoghurt. If it is too thick, thin out with a little water.
Place salad leaves in a large bowl, with the cherry tomatoes.
Place the flaked mackerel on top, with the croutons. Pour over the dressing and sprinkle with chopped parley.