Peel and grate the horseradish. Zest the lemon. Add this to the double cream and whisk until firm.
Pre-heat the oven to 180'C.
Finely chop the chives. Melt the butter.
Lay clingfilm in a ramekin. Line the ramekin with smoked salmon slices. Remove the skin
from the mackerel fillets and flake the flesh. Mix the mackerel with the chives and the melted butter, season and then fill the lined ramekins with the mackerel. Fold over any overhanging smoked salmon and place in the fridge to set.
Finely dice the shallots. Cut the beetroot into wedges.
Heat a frying pan and add the oil. Cook the beetroot with the shallot and season with salt and pepper.
Wash the the watercress and remove the tough stalks. dress with olive oil and a pinch of salt and pepper.
In the middle of a plate, place a few warm beetroot wedges. Spread a few watercress leaves around the plate. Remove the smoked salmon parcel from the fridge. Remove the cling film and sit it on top of the beetroot. Finish with a generous dollop of horseradish cream.
«The smoked mackerel in this dish could be replaced with smoked trout. »