Beet & apple salad with horseradish mackerel cream

• red-skinned apples↗2

  unpeeled, cored and cut into bite-sized chunks

• squeeze of lemon

  (optional)

• good handful mixed salad leaves
• cooked baby beets↗6 g

  plain or spicy, halved or quartered

• smoked mackerel↗100g g

  flaked

• pot 0% bio-yogurt↗150g g
• hot horseradish↗2 tsp tsp

  sauce

• sunflower seed↗2 tbsp tbsp
• a few dill

  sprigs

Step-by-step instructions

1. 1

   If not eating straight away, toss the apple in a little lemon juice to prevent it going brown. Pile the salad leaves onto plates and top with the apple and beets.

2. 2

   Mix the mackerel with the yogurt and horseradish sauce to make an almost mousse-like consistency. Spoon onto the salad and scatter with the seeds and dill.