For the potted mackerel
170g	-	smoked mackerel fillets, skinned
4 tbs	-	melted butter
2 tsp	-	lemon juice
Pinch	-	white pepper
For the horseradish sauce
2tbs	-	creamed horseradish
60ml	-	crème fraîche
Pinch	-	salt
1 tbs	-	cold water
For the garlic croutons
8	-	long thin slices of baguette
40ml	-	olive oil
1	-	clove garlic
To serve
Small bag	-	Mixed leaves

POTTED MACKEREL

1. Flake the mackerel fillets into a mixing bowl.
2. Add lemon juice, half of the melted butter and pepper and mix gently with a fork.
3. Divide mixture between the four ramekins and press in well.
4. Top each ramekin with a tablespoon of the remaining melted butter.
5. Chill until required.

HORSERADISH SAUCE

1. Mix all ingredients together in a small mixing bowl.
2. Chill until required.

GARLIC CROUTONS

1. Pre-heat the grill.
2. Using a pastry brush, paint both sides of the baguette slices with olive oil and place on the grill pan.
3. Toast the baguette under the grill until golden.
4. Remove from grill and, while still hot, rub each slice with the garlic clove.
5. Set aside until required.

TO SERVE

1. Place a ramekin of potted mackerel in the centre of each plate.
2. Spoon a little of the horseradish cream on the side.
3. Garnish with the mixed leaves and two croutons per serving.