SMOKED MACKEREL WITH CRISPY SKIN

Steps:

• In a small bowl mix together the natural yogurt and horseradish, taste and season with salt and pepper.
• Slice the beetroot reserving the juice. Arrange on serving plates.
• Arrange the rocket salad on serving plates.
• Heat a non stick sauté pan over a medium heat. With a sharp knife slice 2-3 cuts into the mackerel skinand place the Mackerel skin side down in the pan and cook gently for 5 minutes or until skin is crispy. Place on top of the salad.
• Spoon the horseradish mixture around the plates. Mix the olive oil with 2 tablespoon of the reserved beetroot juice and drizzle over the plates.