Hurrah for horseradish...the heat and pepperiness (a word?!) goes so nicely with these rich mackerel fillets, a great little lunch dish.
To make the slaw, grate one carrot, chop a stick of celery finely and if you have some cabbage hanging about stick that in too. Add a squirt of mayo, a tablespoon of plain natural yoghurt and a teaspoon (or more if you like it hot) of horseradish, and mix. Pop it all on a piece of brown toast, add a fillet of smoked mackerel and accompany with salad. Again if you want more heat watercress, otherwise lambs lettuce is a tamer option.