The pickle can be made up t0 2 hours ahead of time. The mackerel can either be cooked under the grill or for a bit of showmanship in front of your guests, they can be cooked with a blow torch.If you can't find white balsamic, use sushi rice vinegar which is vinegar that has been sweetened with sugar. Pickled ginger can also be in the food aisle where they sell Japanese ingredients.
Video
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Ingredients
- 1 cucumber very thinly sliced
- 2 spring onions very thinly sliced
- 2 tbsp pickled ginger roughly chopped
- 3 tbsp rapeseed oil
- 1 tbsp white balsamic vinegar (see note above)
- grinding white pepper
- 6 mackerel fillets pin boned
Instructions
- Spread the cucumber and spring onions on a plate. Sprinkle with several pinches of salt and set aside for 15 minutes.
- In a small bowl, whisk rapeseed oil with vinegar and add a generous grinding of white pepper. Drain the cucumber of any juice that may have accumulated, add the ginger, pour over the oil and vinegar, give everything a good and set aside while you cook the mackerel.
- Preheat the grill to high. Line a baking tray with lightly greased foil. Wash and pat dry the fillets, pin bone and score the skin (watch video).
- Whisk the oil and lemon. Season the fillets with salt and pepper then drizzle the oil over both sides of the the fish. Place under the grill 4 minutes. Serve hot or warm with salad and pickled cucumbers.
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