Smoked mackerel with spring onion, fennel and watercress salad with mustard dressing and croutons

Serves 2

Ingredients

• 1 medium smoked mackerel
• 2 medium spring onions
• ¼ fennel bulb
• 1 bunch watercress, washed and picked through
• 1 slice stale white bread, cut into approx 1 cm cubes
• 6 tbsp virgin rapeseed oil
• 1 tbsp cider vinegar
• 2 tsp English mustard
• ½ tsp runny honey

Fine sea salt, sea salt flakes and ground black pepper

METHOD

1. First make the dressing. Mix together the mustard, honey, cider vinegar and 4 tbsp of rapeseed oil in a clean jam jar or small bottle with a lid and shake vigorously to blend. Taste, season with fine sea salt and adjust ingredients as preferred.
2. Next the croutons: heat 2 tbsp of oil in a pan then fry the cubes of bread untilgolden all over. Remove from the pan and drain on kitchen paper.
3. De bone and remove the skin from the mackerel and break the flesh up into bite-sized pieces.
4. With a man doline or sharp knife, very thinly slice the fennel and spring onions.
5. Mix together the fennel, water cressand some of the dressing and then arrange the salad. Place the watercress and fennel first on the plate, in a small pile, then lay on the pieces of mackerel, with sea salt flakes and black pepper, and finally the slices of spring onion over the top. Drizzle over more dressing and arrange the croutons roughly around the outside of the plate.

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