Smoked Mackerel with Potato and Horseradish Salad

350g (12 oz) new potatoes, scrubbed
2 tbsp horseradish sauce
2 tbsp crème fraiche
1 tbsp lemon juice
4 tbsp olive oil
2 crisp apples
2 smoked mackerel fillets
100g (3 ½ oz) watercress
ground black pepper

1 Cook the potatoes in a pan of salted boiling water for 15-20 minutes until tender. Drain and set aside.
2 In a bowl, mix together the horseradish sauce, crème fraiche, lemon juice and oil, then season with pepper.
3 Roughly chop the apples and the warm potatoes, put in a large bowl and toss in the dressing. Skin and flake the mackerel and add to the bowl with the watercress. Toss together and serve.

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