1 January 2017

Smoked mackerel, baby beetroots, horseradish creme

Whisk 3 tbs creme fraiche with 2 tbsp lemon juice and 1 full tbsp of horseradish.

Cut 2 small gurkins in very small cubes.

Plate with the flakes of smoked mackerel. Add halved baby beetroots. Add gurkin dices and some sauce. Decorate with pee shoots (or water cress)