Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Peel the cucumber and cut in half, lengthways. Furrow out the seeds with a teaspoon and discard. Slice the cucumber very thinly, toss with the salt flakes in a colander and leave to drip over the sink for 30 minutes.
With your hands, wring out as much of the remaining water from the salted cucumber as you can. Rinse the red onion under the tap in a sieve then drain thoroughly. Transfer the onion and cucumber to a bowl and stir in the lemon zest and juice, baby capers, chopped dill and crème fraîche. Season with black pepper. Put to one side while the mackerel is prepared.
Chop mackerel quite finely and add to the bowl. Mix all together gently. Turn out a little pile onto each plate. Trickle over some good quality olive oil. Serve with hot toast.