Ingredients

The following ingredients have 4 Servings
  • 6 large mackerel fillets (skinned and sliced as thinly as possible, like smoked salmon)
  • 50 ml chardonnay vinegar
  • 100 ml olive oil
  • a large pinch of good (Welsh sea salt)
  • salt and freshly ground pepper
  • zest of 1 lemon
  • 1 shallot (peeled and sliced into rings)
  • 2 radishes (trimmed and sliced)
  • 50 g cress
  • beetroot puree (optional)

Instruction

  • Place the sliced mackerel straight onto your serving dish.
  • Mix the vinegar and oil together in a bowl, and brush all over the mackerel. Season with a good pinch of the Welsh sea salt.
  • Dress the shallot rings and sliced radish with the remaining dressing. Arrange them evenly over the mackerel. Scatter with the lemon zest, the cress salad and a good grinding of fresh pepper.
  • Serve with an optional beetroot purée drizzled around the fish.