Warm mackerel & beetroot salad

Ingredients

• 450 g baby potatoes cut into bite-size pieces
• 3 fillet mackerel smoked
• 250 g beets cooked
• 100 g the salad mixed
• 2  celery stalks finely sliced
• 50 g walnut pieces 
• 6 tbsp salad dressing 
• 2 tsp horseradish 

Equipment

• bowl

Directions

1. Boil the potatoes for 12-15 mins until just tender. Meanwhile, flake the mackerel fillets into large pieces and cut the beetroot into bite-size chunks.
2. Drain the potatoes and cool slightly.
3. Mix the salad dressing and horseradish sauce together in a salad bowl and season. Tip in the potatoes they should still be warm.
4. Add the salad leaves, mackerel, beetroot, celery and walnuts, and toss gently.
5. Serve with crusty bread.