This recipe looks pretty fancy, but is very easy to execute and makes a great starter for a dinner party or a light lunch. Channel your inner masterchef!
To butterfly the mackerel cut the head off and cut all the way along from the belly to the tail. Remove the spine, easiest way is to use some scissors. Remove as many pin bones as possible. Alternatively, ask your fishmonger to butterfly them for you!
Meanwhile prepare the salad. Either buy cooked beetroot or roast/boil whole beetroot and then remove skin, which comes off easily once cooked. Cut into wedges. Prepare apples by coring and cutting into cubes. Cut the fennel in half and then thinly slice lengthways or preferable use a mandolin.
Toss the fennel, apples and beetroot in the lemon, extra virgin oil and season with some cracked pepper and Cornish Sea Salt Flakes.
Finely chop the tarragon leaves and any fennel throngs if you have any, and mix the extra virgin oil, juice of a lemon and finely chopped garlic clove. Season with a pinch of Cornish Sea Salt and peppery.
For the creamed horseradish, mix the creme fraiche and horseradish together and season with come Cornish Sea Salt Flakes and cracked pepper.
Once you are ready to serve whack your grill to the highest setting and place the mackerel skin side up onto a tray making sure you butterfly it out. Brush with the skin with some vegetable or groundnut oil and season with some Cornish sea salt. The mackerel cooks very quickly so 5-8 mins max under the grill, the skin should start blistering and the underneath steams, do not turn. Once cooked assemble your dish by placing all your salad onto the plate, add the mackerel, dot the creamed horseradish and drizzle over the tarragon oil.