Grilled Mackerel Fillet Salad with Pickled Cucumber and Horseradish Cream

Ingredients

• 4 fresh mackerel fillets
• 1 cucumber
• 3 tbsp white wine vinegar
• 100 ml crème fraîche
• 2 tbsp creamed horseradish
• 100 g watercress
• 400 g new potatoes
• 15 g fresh dill

Method

1. 1

   Boil new potatoes for 15 minutes until tender. Drain, halve and allow to cool slightly.

2. 2

   Thinly slice cucumber and toss with white wine vinegar, a pinch of sugar and salt. Leave to quick-pickle for 10 minutes.

3. 3

   Stir horseradish into crème fraîche with half the dill. Season well.

4. 4

   Score the skin of each mackerel fillet and season. Grill skin-side up under a hot grill for 4–5 minutes until skin is crispy and fish is cooked through.

5. 5

   Arrange watercress and warm potatoes on a platter. Drain the pickled cucumber and scatter over.

6. 6

   Break mackerel into large flakes and lay on top. Spoon horseradish cream alongside and garnish with remaining dill.