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MACKEREL AND JAZZ SALAD

Serves 2 for main course, 4 for a starter

200g (7oz) potato, peeled and diced
100g fennel (1/2 a bulb) trimmed  (keep the fronds) and finely diced
2 tablespoons mayonnaise
½-1 teaspoon of wasabi paste (or hot horseradish)
1 small Jazz apple
Juice of half a lemon
A few dill fronds, optional
Salt and freshly ground black pepper
1 medium sized cooked beetroot
2- 4 fresh mackerel fillets
A little clarified butter or oil for cooking
A few chives or a handful of rocket leaves

1 Add the potato dice to a pan of boiling water and cook for 3 minutes. Stir in the fennel dice and cook another 2-3 minutes until the potato is just soft. Drain and rinse through with cold water and drain well.
2 Mix the mayonnaise and wasabi paste in a large bowl and gently stir in the  cooled potato and fennel mixture. Quarter the Jazz apple, remove the core and then dice the wedges, tossing them in the lemon juice.
3 Add the diced apple, along with the lemon juice, to taste, to the potato salad. Add the chopped fronds of fennel (or dill fronds) and season well.
4 Make a beetroot puree by chopping the beetroot, then pureeing it in a small blender. Add a little oil and seasoning.
5 Arrange the potato salad on a plate inside a ring or square, if you like or spoon it on.
6 Heat a pan over a high heat, add a little clarified butter or vegetable oil and add the fish, skin side down first, cooking a couple of minutes, flip it over and cook a minute or two. Drain on kitchen paper.
7 Spoon or pipe the beetroot puree round the edge of the potato salad. Arrange the fish on top and garnish with chives or a few rocket leaves.

NOTE: Use wasabi paste from a tube, or make up the powder, adding a little more water than the pack suggests.
This Salad tastes great with smoked eel or smoked mackerel, or smoked salmon or trout as well.