This was a very easy bake to make full of smoked fish and beetroot.
Smoked Mackerel, Beetroot, Potato and Horseradish Bake (from M&S)
100g cooked beetroot in natural juices
175g smoked mackerel
250ml double cream
1 tbsp horseradish sauce
Heat the oven to 190°C. Cook the potatoes in boiling salted water for 15 mins, until just tender. Drain well.
Arrange the potatoes in a baking dish with the beetroot. Remove any skin and bones from the mackerel and break the flesh into chunky flakes. Add to the potatoes and beetroot and scatter over half the dill.
Mix together the cream, milk and horseradish and season. Pour over the potato mixture and bake for 25 mins, until bubbling.
Serve, scattered with the remaining dill.