Place the mackerel fillet in an oven proof dish and add the parsley stalks, mustard seeds, 3 tbsp of white wine vinegar and olive oil and season with salt. Place in preheated oven at 180C and cook for six minutes.
Slice the celery heart lengthways and add the finely diced chilli, parsley stalks and 1 tbsp of white wine vinegar and stir fry for two minutes.
Slice the new potatoes in half and boil them in salted water until tender.
For the dressing, in a bowl mix together the horseradish, mayonnaise and crème fraiche.
Drain the potatoes and serve along with the pickled celery, lay the mackerel on top, spoon on the dressing and sprinkle with capers. Serve.
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