Place the mackerel fillets under the grill for 4-5 minutes to heat up.
Meanwhile peel and slice the mango and avocado and squeeze the lime juice
over, with a little salt and pepper.

In a large mixing bowl mix together the fromage frais with the creamed
horseradish and then add to the salad leaves. Carefully mix together as to
avoid bruising the salad.

Heat up a small frying pan and add the sunflower oil to it. When the oil is
hot add the sunflower seeds and roast quickly until they turn golden brown,
then add the honey and take off the heat.

Place the dressed salad leaves on some suitable serving plates with 2
fillets of smoked mackerel per plate, some slices of mango and avocado and
then sprinkle with the honey toasted sunflower seeds. Finish with some
chives and a drizzle of olive oil.