• 4 Mackerel filets
  • 2 tablespoons black peppercorns cracked
  • 2 Plum Tomatoes, sliced
  • 1/2 watermelon, peeled and seeds removed, cut into cubes
  • 12 Cherry Tomatoes cut in half
  • 1 Red Onion peeled and sliced
  • 1 Green Apple sliced
  • I Shallot peeled and diced
  • 1 tablespoon Dijon Mustard
  • 6 tablespoons olive oil
  • 2 tablespoons white wine vinegar
  • 2 tablespoons salt
  • 1 lemon
  • 1 bunch Basil
  • 100ml cream lightly whipped.
  • 1 tablespoon Horseradish sauce.


  1. Wash the mackerel fillets under cold water pat dry with kitchen towel, cover with sea salt and leave to cure for 10 minutes.
  2. Remove salt by rinsing under cold water, pat dry with a kitchen towel. Place mackerel in fridge for a couple of hours, remove from fridge 1 hour before cooking.
  3. With a sharp knife make light criss-cross incisions into the Mackerel skin, season with the cracked black peppercorns.
  4. Heat a large frying pan, add vegetable oil and place Mackerel Fillets skin side down on pan cook for 3 minutes and turn cook for a further minute, squeeze over the lemon juice.
  5. Mix the olive oil, mustard and vinegar, add shallot, and season the dressing with salt and pepper. Mix the cream and horseradish.
  6. Place tomato, watermelon, apple and onion on plate, spoon over dressing. Place Mackerel on top.
  7. Finish with Basil and horseradish cream