Smoked Mackerel with Baked Beets and Horseradish Cream

Gosh, that sounds dead fancy..... Actually it is a power house of flavour and mega healthy too.   The veg just need a quick scrub and chop, adding oil, balsamic, garlic and herbs before wrapping them in foil and popping them in the oven.  Oh and quickly grilling the fish that I bought at Ludlow Food Festival yesterday.  Ta dah!

Ingredients

1 pack of smoked mackerel or trout to serve 2 people

4 small raw beetroot, mine were too big so I halved them

8 cloves of garlic, unpeeled and squashed

Fresh herbs, thyme or oregano, a small handful

3 tbsp balsamic vinegar

3 tablespoons extra virgin olive oil

Salt and pepper to taste.  

Method

Preheat the oven to 200C.  Take a good sized piece of kitchen foil, double thickness and  large enough to hold the beets.   Place the beets on the foil adding the herbs, garlic and seasoned generously with salt and pepper.  Fold up the sides loosely.  Before sealing add in the oil and balsamic vinegar.  Seal up the parcel and place in the oven for about an hour, until tender.  Towards the end of cooking grill the trout on a high heat for 2 minutes on each side and serve with the beets and a generous dollop of creamed horseradish.