Serves 4.  Time 30 minutes

To get all the ingredients for this yummy smoked mackerel and beetroot salad recipe, make sure you pop into Duck’s Farm Shop to stock up.  If we don’t have everything in stock (Chesil Smokery items are VERY popular), ask a member of staff and we can order it in for you.

1.  Place the beetroot in a pan, covering with water and cooking for 25-30 minutes, until they can take the point of a knife. Place your potatoes in another pan and cook for about the same amount of time.
2.  Strain both and remove the beetroot skins under a tap of cold running water (if cooked properly, the skins should just slip off).
3.  Cut both the potatoes and beetroot into roughly 2cm cubes, keeping them separate.
4.   For the dressing combine all ingredients and whisk together.
5.  Toss the potatoes with 1 tablespoon of the dressing, arrange the potatoes into a serving bowl or onto plates, top with the diced beetroot, flake the mackerel on top, scatter the remaining dill and drizzle with the excess dressing.
6.  Serve with fresh lemon wedges.