• 1 medium cucumber
  • 2 heaped tsp salt flakes
  • 2 tbsp red onion, finely chopped
  • ½ small lemon, zest finely grated and juiced
  • 2 tsp baby capers
  • 1 tbsp dill leaves, finely chopped
  • 2 good tbsp crème fraîche
  • 2 small mackerel, filleted and all bones removed
  • extra-virgin olive oil
  • to serve hot toast


  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    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.


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