Ingredients

Steps

• Pulse cucumber, 40g salt, and 50g sugar in a food processor until slushy.
• Coat mackerel fillets in the curing mixture and rest for two hours.
• Blend egg yolks, mustard, and vinegar until smooth.
• Emulsify by adding herb oil slowly until thick, then season and chill.
• Combine celery, walnuts, apples, and gooseberries in a bowl.
• Soften onion slices in warm olive oil off the heat for 20 minutes.
• Rinse, dry, and cut each cured mackerel fillet into three pieces.
• Fry mackerel for 30 seconds per side until lightly browned.
• Serve the dressed salad over rocket leaves topped with mackerel and softened onions.