INGREDIENTS:

500g potatoes (we used Maris Piper)
100g cooked baby beetroot in natural juices
175g smoked mackerel
10g dill (big handful)
250ml double cream
150ml milk
1 tbsp Graham’s horseradish sauce

INSTRUCTIONS:

Lightly scrub and halve the potatoes. Quarter the cooked baby beetroot in natural juices. Chop the dill

Heat the oven to 190°C/170°C fan/gas 5. Cook the potatoes in boiling salted water for 10 minutes, until just tender. Drain well.

Arrange the potatoes in a baking dish with the beetroot. Remove any skin and bones from the mackerel and break the flesh into chunky flakes. Add to the potatoes and beetroot and scatter over half the dill.

Mix together the cream, milk and horseradish and season. Pour over the potato mixture and bake for 25 minutes, until bubbling.

To serve scatter with remaining dill.