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Smoky mackerel rillettes with pickled beetroot jacket potato filling

Preparation time: 20 minutes
Total time: 20 minutes

Serves: 3-4

Ingredients

• 31⁄2 tbsp crème fraîche
• 11⁄2 tbsp soft cheese
• 11⁄2 tbsp hot horseradish
• 1 unwaxed lemon, zest and juice, plus extra juice to season
• 1⁄2 red onion, finely chopped
• 1⁄3 cucumber, deseeded and finely chopped
• 1 stalk celery, finely chopped
• 1⁄4 x 20g pack tarragon, leaves only, roughly chopped
• 1⁄2 x 20g pack dill, roughly chopped, plus extra to serve
• About 300g peppered smoked mackerel fillets
• Pickled baby beetroot, roughly chopped, to serve

Method

1. In a large bowl, mix together the crème fraîche, soft cheese, horseradish and lemon zest and juice. Stir in the red onion, cucumber, celery and chopped herbs.

2. Remove the mackerel skin and flake the flesh into bitesized chunks. Add to the bowl and fold into the mixture. Season, adding more lemon juice if needed, to taste. Spoon onto jacket potatoes and top with the beetroot and extra dill fronds. Eat straightaway.