2 red-skinned apples, unpeeled, cored and cut into bite-sized chunks
1 lemon, juiced (optional)
1 handful mixed salad leaves
6 cooked baby beetroots
100 g smoked mackerel, flaked
150 g pot fat-free plain probiotic yoghurt
2 tsp hot horseradish sauce
2 tbsp sunflower seeds
a few dill sprigs
- If not eating straight away, toss the apple in a little lemon juice to prevent it going brown. Pile the salad leaves onto plates and top with the apple and beets.
- Mix the mackerel with the yoghurt and horseradish sauce to make an almost mousse-like consistency. Spoon onto the salad and scatter with the seeds and dill.