250 g (8 oz) new potatoes - cut into bite sized pieces
1 tablespoon vegetable oil
2 celery sticks - finely sliced
small onion - finely chopped
2 fillets smoked mackerel - skinned and flaked
3 whole cooked beetroot - cut into bite sized pieces
half a bag of salad leaves
5 tablespoons olive oil
2 tablespoons lemon juice
2 teaspoons creamed horseradish sauce
Boil the new potatoe pieces until soft.
Fry the sliced celery and chopped onion in the vegetable oil.
Add the boiled new potatoe pieces, coat well, and heat through.
Stir in the flaked smoked mackerel until hot, then add the cooked beetroot pieces.
Arrange the salad leaves on a serving dish, and spoon the smoked mackerel mixture on top.
Combine the dressing ingredients well, and pour over the smoked mackerel mixture.