Beetroot, Mackerel and Apple Salad

Preparation

Preheat oven to 180°C.

Open and strain beetroot in a sieve over a bowl making sure to keep the pickle vinegar.

Cut the beetroot into even bite sized pieces.

Peel and cut one apple into similar sized wedges.

On separate trays season the beetroot and apple and drizzle with a spoon of oil. You want to keep them separate so the beet doesn’t stain the apple.

Roast in the oven until golden and soft. Once cooked drain on kitchen paper and allow to cool.

Peel another apple and chop roughly, removing the pips and core. Place in a small pan with the sugar and a few drops of water. Cook until completely soft and puree. Set aside to cool.

In a small bowl mix the rapeseed oil, elderflower cordial and 50ml of the retained beetroot vinegar. Season to taste.

With the last apple, cut half into matchsticks and half into fine dice. Add the dice to the dressing.

Heat a nonstick pan and add a drizzle of oil. You want the pan hot but not smoking.

Season the fish and place in the pan skin side down. Cook until the skin is crisp and golden. Flip over and remove the pan from the heat. The heat of the pan will finish cooking the fish as you plate up the rest of the dish.

To assemble, arrange the wedges of apple and beet around the plate. Next dot the puree in the gaps. Place the fish in the centre then finish with apple matches, watercress and dressing.

Serve straight away.