240g pack peppered smoked mackerel, torn into pieces
100g bag watercress
250g pack ready-cooked beetroot
100g bag honey-roasted mixed nuts
1 small red onion, very thinly sliced
3 tbsp sherry vinegar
pinch of sugar
4 tbsp extra virgin olive oil
Mix together the onion, vinegar, sugar and a pinch of salt. Leave to pickle while you dice the beetroot and roughly chop the nuts.
Divide the watercress and smoked mackerel between six plates. Scatter over the beetroot and nuts, then top with a cluster of the pickled onions. Whisk the oil into the pickling vinegar, then drizzle the dressing around the outside of each plate.