20 mins
Not Too Tricky
serves 4
About the recipe
Mackerel is a real nutritional powerhouse, packed with those heart-healthy Omega-3 oils, but because it's so popular, we have to be incredibly careful about where it comes from. While Atlantic stocks have been hit hard recently and need time to recover, there’s a fantastic, plentiful alternative in the deep, nutrient-rich Pacific waters off Chile: Jack Mackerel. I’ve been chatting with Bart about Captain Elvis and his crew, who use large-scale ring-netting to catch these shoals efficiently but responsibly – they only ever take a portion of the shoal, leaving the rest to breed and keep the population thriving. This shows that sustainability doesn't always have to be small-scale; even with large vessels, if the fishery is strictly managed and fished seasonally, it can be a total win for the planet. By tinning this beautiful fish at its peak, we can enjoy that incredible flavour all year round while giving the ocean the space it needs to regenerate.
Ingredients
4 tablespoons Greek yoghurt
2 heaped teaspoon grainy mustard
2 x 125g tins of Fish Tales jack mackerel in sunflower oil
2 lemons
extra virgin live oil
½ a cucumber
1 eating apple
100g radishes, ideally with leaves
1 x 125g packet of Jamie Oliver supergrains
½ a red onion
2.5cm piece of fresh horseradish
1 bunch of mixed soft herbs, such as parsley, dill, chives (30g)
2 chicory
1 Castelfranco lettuce
Method
- Spoon the yoghurt and mustard into a bowl, drizzle in the oil from the mackerel tins and 1 tablespoon of extra virgin olive oil, then squeeze in the juice from 1 lemon and season to perfection with sea salt and black pepper.
- Coarsely grate the cucumber, apple and radishes on a box grater and place on a serving platter with the grains.
- Peel and finely grate the red onion and the horseradish, and pick and finely chop the herbs.Trim and slice the chicory and lettuce, then place on the platter with most of the chopped herbs, the onion and horseradish.
- Drizzle the dressing over the platter and gently toss together to coat.
- Break the mackerel fillets over the top, then sprinkle over the reserved chopped herbs. Slice the remaining lemon into wedges for squeezing over.
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