Mackerel fillet with beetroot, bramley apple and horseradish

It can be hard to balance mackerel, since the flavour is so strong, but this dish seems to achieve it well. It’s got sweetness from beetroot, sharpness from apples, heat from horseradish, and herbaceous undertones from dill. I like this as an appetizer since the flavours are so bold - a small amount goes a long way - but it would only take a slightly bigger bit of fish to turn into a main.

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