Bart's Recipes
Start by preparing the main ingredients. Remove the skin from the smoked mackerel, carefully check the fish for any remaining bones and flake the fish flesh with your hands into large chunks. Take the cooked beetroots and cut them with a sharp knife into even cubes. Chop the walnuts into large pieces and arrange everything neatly.
Heat a dry skillet over medium-high heat and toast the chopped walnuts briefly until fragrant, then immediately cool them on a cold plate. Meanwhile, make the dressing in a large bowl. Add the horseradish cream to the bowl, add the fresh lemon zest and a generous splash of olive oil and whisk vigorously together until smooth and well combined.
Add the beetroot cubes and flaked mackerel to the bowl with the horseradish dressing. Gently fold everything together so the ingredients are coated with the sauce, but the fish pieces don't fall apart completely. Add the watercress last and gently toss the delicate leaves through to avoid bruising.
Divide the prepared mackerel salad among plates or use a large serving platter. Scatter the cooled, toasted walnuts over the top in an even layer for a crispy texture. Serve the salad immediately so the watercress retains its firmness.
