The pickle fix

Herring, celery, roasted beets and horseradish

Prep Cook Serves 15 min 45 min 4

1 garlic clove, peeled

600g small red, golden or candycane beetroots, scrubbed and cut into 4cm wedges

1 tsp coriander seed, freshly ground

2 tbsp olive oil 5 celery sticks

2 large handfuls parsley leaves

2 tbsp baby capers, rinsed

300g pickled herrings or rollmops, chopped into large chunks

For the dressing 2-3 tbsp freshly grated horseradish 120g natural yoghurt

1-2 tbsp red wine vinegar

3 tbsp extra-virgin olive oil

1 garlic clove If you can’t find fresh horseradish, look for jars of it ready-grated in the supermarket (but don’t confuse it with horseradish sauce).

Heat the oven to 200C/390F/gas 6. Crush the garlic clove and toss with the beetroot, coriander and olive oil, and season well. Roast in a baking tray for 35-45 minutes until the beets are tender and crisp on the edges. Let cool.

Next, make the dressing. Put the horseradish in a small bowl and whisk in the yoghurt, followed by one tablespoon of the vinegar and the olive oil. Crush the garlic clove, stir in and season. You may want to add more vinegar – adjust to taste and set aside.

Wash the celery sticks and slice as thinly as possible, keeping any of the leaves for the salad. Toss these slices, and any celery leaves, with the parsley leaves, capers and half of the dressing.

Arrange on plates and then nestle slivers of fish and wedges of beetroot in among the leaves. Drizzle over the remaining dressing and serve with crusty bread or a warm rice salad.