Mackerel on toast with salted cucumber and horseradish

Ingredients

½ cucumber, peeled, thinly sliced on a mandoline

salt

4 tbsp grated fresh horseradish

2 heaped tablespoon crème fraîche

2 tsp English mustard powder

4 fresh mackerel fillets

salt and freshly ground black pepper

knob of butter

To serve

4 slices soda bread, toasted, buttered

1 small red onion, thinly sliced

½ small lemon

Preparation method

• For the salted cucumber and horseradish, place the cucumber slices into a colander and sprinkle with plenty of salt. Mix well and leave the contents to drain over the sink for half an hour.
• Rinse the salt off the cucumber with cold water, then leave to drain. Gently wring out any excess moisture from the cucumber with your hands, then set aside.
• In a clean bowl, mix the horseradish with the crème fraîche and mustard powder, making sure the mustard powder is well combined with no lumps. Set aside.
• Season the mackerel fillets on their skin side with salt and freshly ground black pepper.
• Heat the butter in a frying pan until it is foaming, then add the fillets skin-side down. Place a heat-proof plate onto the cooking fillets, as this will make sure they stay flat and cook evenly. Cook for 4-5 minutes, or until nearly cooked through, then turn the fillets and cook for 30 seconds, or until just cooked through.
• To serve, place a small handful of the cucumber onto the toast. Place the cooked mackerel fillets onto the cucumber. Place a dollop of the horseradish sauce on top and garnish with a little of the sliced red onion and a squeeze of lemon.