Inspired by my lovely old flat mates Justin and Becky who once made me something similar. I bought some top notch sweet smoked mackerel, served it cold with crunchy radish and with some green and broad beans that i'd cooked and gently fried with butter and shallots. I grated some parmesan, then plopped a big dollop of cream fraise which is well seasoned and mixed with horseradish sauce. The spicy horseradish really cuts through the oily fish. Deeelish. In smaller quantities, this would make a great starter.
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