Mackerel Tartare with Pickled Dulse

Ingredients:

1 medium cucumber
2 tsp (heaped) sea 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, skinned and and with all bones removed
extra-virgin olive oil
hot toast, to serve
4 tbsp pickled dulse
a few scruvy-grass leaves, to garnish

Method:

Peel the cucumber then cut in half, lengthways. Using a teaspoon scrape out the seeds from the centre (discard these). Slice the cucumber flesh very thinly then toss in a colander with the salt flakes and set aside to drain in a sink for 30 minutes.

Transfer the salted cucumber to a clean cloth and wring out as much of the excess liquid as you can. Combine in a bowl with the red onion then stir in the lemon zest and lemon juie along with the baby capers, chopped dill and crème fraîche. Season with black pepper then set to one side as you prepare the mackerel.

Chop the mackerelas finely as you can then add to the bowl with the other ingredients. Mix everything together then form a little pile of the mixture on each serving plate. Trickle over some good quality extra-virgin olive oil then garnish with a tablespoon of pickled dulse and finish with a few scurvy-grass leaves.

Serve with hot toast.