Instructions

• Soak a handful of woodchips for 30 minutes.
• Set up the barbecue with the smoking reservoir on the left-hand side and the grill on the right-hand side. Drain the woodchips and place in the smoker reservoir. Preheat the barbecue on a high heat for 15 minutes, or until the smoking reservoir starts smoking, then reduce the temperature to medium-low.
• Season the mackerel with sea salt all over. Halve 1 lemon.
• Cook the whole potatoes and baby beets on the grill side for 25 minutes with the lid down, turning regularly, or until crispy on the outside and soft in the middle, cooking the mackerel on top of the smoker reservoir for the final 10 minutes and grilling the halved lemon cut-side down for the final 3 minutes.
• Meanwhile, peel and finely grate the horseradish into a large bowl, and mix with the yoghurt. Squeeze in the charred lemon juice, stir in 1 tablespoon of extra virgin olive oil and season to perfection with salt and black pepper.
• Divide the watercress between plates, split open and divide up the cooked potatoes, then dollop over a little horseradish dressing.
• Once cool enough to handle, remove the skins from the beetroots, and toss into the remaining horseradish dressing, using a fork to smash them up slightly, then divide between the plates and arrange the smoked mackerel on top. Finely chop and scatter over the chives and serve with lemon wedges, for squeezing over.

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