Seared mackerel with beetroot, horseradish and watercress

For the horseradish cream, place the crème fraiche in a bowl add the grated horseradish, horseradish cream and Dijon mustard and mix together. Stir in the salt, pepper and lemon juice to taste

To make the beetroot relish, bind together the beetroot and 3 teaspoons of horseradish cream until it has an unctuous, buttery consistency. It should not be too dry or wet and should be a vibrant purple colour. Season to taste with the salt, pepper and lemon juice

Place a non-stick pan on a medium heat and add a little olive oil. Season the mackerel and place skin-side down in the pan. Cook for 2 minutes or until golden brown and crisp

Turn over and then remove mackerel from the pan. Finish with salt and pepper and a squeeze of lemon juice

Lightly dress the watercress with a little olive oil, lemon juice and sea salt

To serve, spoon a serving of the beetroot relish onto the centre of a plate. Lay one seared fillet of mackerel on top, and grate a little fresh horseradish over it. Finish with a few finely chopped chives for a little colour

Place a small spoonful of horseradish cream next to this. Serve immediately