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1
Put the kettle on to boil.
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2
Meanwhile, make the dressing for the salad.
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3
Pick and finely chop the dill leaves and add half to a mug or small bowl (reserving the rest for later).
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4
Mix in the horseradish sauce, creme fraiche, enough lime juice to taste and honey (if using).
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5
Season to taste with salt and pepper and set aside.
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6
Wash the potatoes, put in a medium saucepan over a high heat with a little salt and cover with the now-boiled water.
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7
Leave to bubble away for about 15 minutes.
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8
Put the salad leaves on each of four serving plates or one large serving platter.
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9
Trim the end off the chicory, separate the leaves and scatter them over, discarding any damaged outer leaves.
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10
Drain the beets and cut into small wedges.
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11
Rinse and drain the capers.
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12
Quarter and core the apple and then slice it into matchsticks.
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13
Toss it in a small bowl with the lime juice and then scatter it over the leaves with the beets and capers.
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14
Peel the skin from the back of the mackerel, remove the dark brown meat and then break the flesh into large chunks and arrange on top of the salad.
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15
Check that the potatoes are now tender, then drain them well and leave to cool for a moment.
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16
Roughly chop the hazelnuts and scatter over the salad.
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17
Nestle the potatoes in now also.
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18
Drizzle the dressing back and forth over the salad, scatter the remaining dill on top with a twist of black pepper and serve.
