Mackerel Salad With Horseradish Creme Fraiche

• 11 ounces baby or new potatoes
• 4 ounce bag salad leaves, like spinach or mache
• 1 head chicory
• 9 ounce package cooked beets (comes in a vac pack from the fruit and veg section of the supermarket)
• 1/4 cup capers
• 1 Granny Smith apple
• 1/2 lime
• 11 ounce package hot smoked mackerel (with or without peppercorns)
• 1/4 cup roasted hazelnuts (available from supermarkets ready-roasted)
• Freshly ground black pepper
• Small handful fresh dill
• 4 tablespoons horseradish sauce
• 2 tablespoons low- or full-fat creme fraiche
• 1 lime
• Squeeze or dab of honey (optional)
• Salt and freshly ground black pepper

1. Put the kettle on to boil.
2. Meanwhile, make the dressing for the salad.
3. Pick and finely chop the dill leaves and add half to a mug or small bowl (reserving the rest for later).
4. Mix in the horseradish sauce, creme fraiche, enough lime juice to taste and honey (if using).
5. Season to taste with salt and pepper and set aside.
6. Wash the potatoes, put in a medium saucepan over a high heat with a little salt and cover with the now-boiled water.
7. Leave to bubble away for about 15 minutes.
8. Put the salad leaves on each of four serving plates or one large serving platter.
9. Trim the end off the chicory, separate the leaves and scatter them over, discarding any damaged outer leaves.
10. Drain the beets and cut into small wedges.
11. Rinse and drain the capers.
12. Quarter and core the apple and then slice it into matchsticks.
13. Toss it in a small bowl with the lime juice and then scatter it over the leaves with the beets and capers.
14. Peel the skin from the back of the mackerel, remove the dark brown meat and then break the flesh into large chunks and arrange on top of the salad.
15. Check that the potatoes are now tender, then drain them well and leave to cool for a moment.
16. Roughly chop the hazelnuts and scatter over the salad.
17. Nestle the potatoes in now also.
18. Drizzle the dressing back and forth over the salad, scatter the remaining dill on top with a twist of black pepper and serve.

potatoes, salad leaves, chicory, pack, capers, apple, lime, mackerel, hazelnuts, freshly ground black pepper, handful fresh dill, horseradish sauce, lime, honey, salt

Taken from www.foodrepublic.com/recipes/mackerel-salad-with-horseradish-creme-fraiche-recipe/ (may not work)