• 2 fillets of hot smoked mackerel
• 4 eggs
• 6 small beetroot, cooked 
• 500g of new potatoes, scrubbed and cooked
• 1 Heaped Tbls of horseradish sauce
• 2 Tbls of crème fresh
• 1 Tbls of cider vinegar
• 2 Tbls of olive oil
• A small handful of chives finely chopped
• A handful of fennel tops roughly chopped
• Sea salt and freshly ground black pepper

Bring a medium pan of water to the boil, add the eggs and cook for 6 minutes, which should give you a soft-set yolk. Drain the eggs and run them under the cold tap until cool enough to handle. Carefully shell the eggs and set aside. 

Cut the new potatoes in bite-sized chunks and place them in a bowl. Rub the skin from the beetroot, cut these into similar sized pieces and add these to the bowl too. Now spoon in the horseradish and crème fresh. Add the oil, vinegar and the chives and season with salt and pepper. Tumble the beetroot and potatoes together lightly. Don’t over mix them or everything will go bright pink. 

Spoon the dressed potatoes and beetroot out over a platter. Halve the eggs and arrange these in and around the dressed veg. Now lift the smoked mackerel off the skin in chunks and scatter this around the eggs. Finish with a flurry of fennel tops (if you're using them), a trickle more olive oil, and a tad more seasoning. 

Serve at once.