Everyday Seafood - Nathan Outlaw (2016)
Seafood salads
Octopus, avocado and tomato salad, lime and coriander dressing
I love the texture of octopus, when it is cooked perfectly. In this salad the char from grilling it, combined with the smooth softness of the avocado, adds to the excitement. The double sucker species of octopus is the best one to use, as it cooks really well. Most of the time, octopus comes frozen but that’s not a bad thing. In fact, the freezing process helps to tenderise the meat. You could also make this salad with squid or cuttlefish.
Serves 4 as a starter or light lunch
1 octopus (double sucker species), about 1kg (defrosted if frozen)
Olive oil for cooking
1 white onion, peeled and roughly chopped
4 garlic cloves, peeled and crushed
2 rosemary sprigs
Finely grated zest and juice of 1 lime
100ml white wine
Sea salt and freshly ground black pepper
For the salad
2 ripe avocados
20 cherry or baby plum tomatoes, halved
100g rocket leaves
For the lime and coriander dressing
150ml extra virgin olive oil
Zest and juice of 1 lime
1 tbsp Dijon mustard
2 tbsp chopped coriander
Heat a pan large enough to hold the octopus and add a drizzle of olive oil. When hot, add the onion, garlic, rosemary and lime zest. Sweat for 3 minutes, then add the octopus, wine and lime juice. Put the lid on the pan and simmer gently for 1 hour or until the octopus is tender. To check, insert a knife into one of the tentacles; it should cut through with ease. If not, continue to cook, checking every 10 minutes until it is ready.
When the octopus is cooked, lift it out on a tray and leave until cool enough to handle. Cut off and reserve the tentacles. Slit open the main body and remove the ink sac, stomach and eyes carefully. Cut the meat into strips, thread onto a skewer and put to one side.
Heat up a chargrill or barbecue. Meanwhile, halve, stone and peel the avocados, then cut into slices and place in a bowl with the tomatoes and mix gently.
Oil the octopus pieces and tentacles and season with salt and pepper. Place both the skewered meat and tentacles on the chargrill or barbecue and cook for 5-6 minutes until the outside is caramelised and golden.
Meanwhile, to make the dressing, whisk the ingredients together in a bowl and season with salt and pepper to taste.
Remove the octopus from the skewers and add to the tomato and avocado with the tentacles. Add a few spoonfuls of dressing and toss gently, then add the rocket leaves and a pinch of salt. Share the salad equally between 4 plates and finish with another drizzle of dressing.
Squid, watercress and cauliflower salad with salami
Squid is a crowd pleaser for sure! Crumbed or battered and deep-fried, it always flies off any menu, but to me it has so much more to offer. For this salad I have quickly poached small squid and lightly pickled them before tossing with shaved cauliflower, spicy salami and peppery watercress. It can be served cold, warm or hot - the choice is yours.
Serves 4 as a starter or light lunch
600g small squid, cleaned, body cut into rings, fins scored
2 garlic cloves, peeled and chopped
1 small cauliflower, finely sliced (ideally on a mandoline)
A bunch of watercress, leaves picked
150g spicy salami, sliced and cut into strips
For the dressing
150ml extra virgin olive oil
75ml white wine vinegar
1 red onion, peeled and finely sliced
Sea salt and freshly ground black pepper
For the dressing, whisk the olive oil and wine vinegar together in a large bowl, then add the red onion and some salt and pepper. Set aside.
In a saucepan, bring around 1 litre of water to the boil and season generously with salt. Add the garlic and simmer for 2 minutes. Add the squid to the water and blanch for 30 seconds, then remove and drain well. Drop the squid straight into the dressing and mix together. Leave to cool.
When ready to serve, add the cauliflower and watercress to the squid mixture along with the salami. Toss to combine and season with salt and pepper to taste. Serve immediately.
Crab and tomato salad with horseradish dressing
This is a perfect, simple salad for a summer’s day, especially when tomatoes are plentiful, juicy and sweet. It’s always nice to cook your own crab, but if you can get hold of a good one, freshly picked, you can assemble the salad in next to no time. The horseradish adds a refreshing hot kick and really brings the salad alive.
Serves 4 as a starter
About 300g white crabmeat (from a 1.5kg freshly cooked crab)
12 ripe tomatoes (the best variety you can get)
1 shallot, peeled and finely chopped
100ml olive oil
50ml white wine vinegar
1 tsp caster sugar
3 tsp chopped parsley
Sea salt and freshly ground black pepper
For the horseradish dressing
150ml soured cream
2 tbsp creamed horseradish
Finely grated zest and juice of 1 lemon
100g brown crabmeat, sieved
To garnish
Zest of 1 lemon (microplaned)
2 tbsp flat-leaf parsley leaves, sliced
Bring a pan of water (large enough to hold all the tomatoes) to the boil. Remove the cores from the tomatoes and score a cross in the skin on the top of each one. Lower the tomatoes into the boiling water and blanch for 20 seconds, then remove to a tray. When cool enough to handle, peel off the skins. Cut half of the tomatoes into slices the thickness of a £1 coin; cut the rest into wedges.
Place all the tomatoes in a bowl and add the shallot, olive oil, wine vinegar, sugar and chopped parsley. Toss gently to mix and season with salt and pepper to taste. Set aside.
Check through the white crabmeat carefully for fragments of shell or cartilage. Place the crabmeat in a bowl and season with salt and pepper.
For the dressing, whisk the ingredients together in a bowl until smoothly combined. Season with salt and pepper to taste.
To serve, divide the tomato salad between 4 plates. Share the white crabmeat equally between the plates and drizzle the dressing over the salad. Finish with a sprinkling of lemon zest and parsley.
Prawn, chilli and potato salad
Potatoes, chilli and prawns sit so well together in this effortless, comforting salad. I like to eat it just as it is, but you could serve it as a side salad if you like. I have also made it with crab, lobster and scallops - all work brilliantly. I make it quite spicy, so if you don’t like the heat, you might want to cut down on the chilli. It is really versatile and can be served hot, warm or cold. I love it!
Serves 4 as a starter or light lunch
600g large raw prawns, peeled and deveined
400g small new potatoes
Sunflower oil for cooking
4 spring onions, trimmed and sliced
2 tbsp finely sliced coriander, plus extra leaves to serve
1 tbsp finely sliced mint, plus extra leaves to serve
Sea salt and freshly ground black pepper
For the sauce
Sunflower oil for cooking
1 red onion, peeled and finely chopped
3 garlic cloves, peeled, halved (germ removed) and chopped
2 red chillies, deseeded and chopped
1 tsp black onion seeds
1 tsp coriander seeds
4 ripe tomatoes, core removed, deseeded and chopped
Sea salt and freshly ground black pepper
First make the sauce. Heat a frying pan over a medium heat and add a drizzle of sunflower oil. When it is hot, add the onion, garlic, chillies and spices and fry for 3-4 minutes until the mixture begins to colour. Add the chopped tomatoes, season with salt and pepper and cook for 6-8 minutes until they begin to collapse.
Transfer the contents of the pan to a food processor and blend until the mixture is as smooth as you can get it. Pass through a sieve into a clean bowl and allow to cool.
Add the prawns to the cooled sauce and leave to marinate for at least 10 minutes, longer if you have the time.
To cook the new potatoes, put them into a pan, cover with water and add a pinch of salt. Bring to the boil, then lower the heat and simmer for 10-15 minutes until they are cooked. Drain thoroughly and leave to cool slightly while you cook the prawns.
Heat a frying pan over a high heat. Remove the prawns from the sauce with a slotted spoon, keeping the sauce. Add a drizzle of oil to the hot pan, then carefully add the prawns and cook for 2 minutes on each side.
Add the sauce to the pan and bring to a simmer, then take off the heat. Stir in the spring onions, coriander and mint. Now add the potatoes (or combine in a bowl if your pan is too small). Season the prawn salad with salt and pepper to taste and toss well.
Serve the salad scatted with extra coriander and mint leaves, either on its own, or with a green salad if you prefer.
Dressed lobster with herb mayonnaise
Sometimes, perfectly cooked simple seafood and good mayonnaise is all you need to impress. If you are entertaining, this is often the best way to go, as everything can be done in advance. Remember to remove this dish from the fridge half an hour or so before serving to take the chill off the lobsters. Verjus gives seafood a lovely fresh acidity.
Serves 2 as a light lunch
2 live lobsters, up to 1kg each
2 shallots, peeled and sliced
1 fennel bulb, trimmed and sliced
2 carrots, peeled and sliced
2 garlic cloves, peeled and crushed
2 thyme sprigs
2 bay leaves
10 black peppercorns
200ml verjus
Olive oil to drizzle
Salt
For the herb mayonnaise
2 egg yolks
1 tsp English mustard
1 small garlic clove, peeled and chopped
1 shallot, peeled and finely chopped
1½ tbsp verjus
200ml light olive oil
1 tbsp chopped chives
1 tbsp chopped tarragon
Sea salt
Put the lobsters in the freezer for an hour before cooking to sedate them.
To cook the lobsters, put the vegetables, garlic, herbs, peppercorns and verjus into a large pan (big enough to hold all the lobsters). Pour in enough water to cover the lobsters and add plenty of salt. Bring to the boil over a high heat, then lower the heat and simmer for 5 minutes.
In the meantime, take the lobsters out of the freezer and firmly insert the tip of a strong cook’s knife into the cross on the head to kill each one instantly. Add the lobsters to the simmering bouillon and cook for 6 minutes, then remove the pan from the heat.
Leave the lobsters in the bouillon for 2 minutes to finish cooking in the residual heat, then lift them out. Strain the bouillon and let it cool. Place the lobsters on a tray and leave to cool completely.
Meanwhile, make the mayonnaise. Put the egg yolks, mustard, garlic, shallot and verjus into a bowl and whisk together for 1 minute. Add the olive oil in a thin, steady steam, whisking as you do so, until it is all incorporated. Season with salt to taste, cover and place in the fridge.
When the lobsters are cold, carefully cut them in half lengthways, from head to tail. Remove the stomach sac from the head and the dark intestinal thread that runs along the length of the tail. Crack the claws and knuckles and lay the lobsters on a large platter.
When ready to serve, mix the chopped herbs into the mayonnaise and spoon some into the head part of the shell. Drizzle the lobsters with a little bouillon and olive oil. Serve at once, with the rest of the mayonnaise in a bowl on the side.
Red mullet and aubergine salad with basil dressing
This lovely, summery dish is really quick to knock up. Red mullet is such a treat and the aubergine and basil go perfectly - to give the dish a Mediterranean feel. You can also turn this into a really great pasta meal. Just boil some linguine and pan-fry the fish, then add the salad and dressing and toss the whole lot together. I’ve done that at home too and everyone liked it.
Serves 4 as a starter or light lunch
4 red mullet, 300-400g each, scaled, gutted and butterfly filleted
Olive oil for cooking
Sea salt and freshly ground black pepper
For the aubergine salad
75ml olive oil
2 red onions, peeled and sliced
2 aubergines, peeled and diced
75ml balsamic vinegar
2 handfuls of rocket leaves
2 tbsp pine nuts
100g green olives, pitted and sliced
A little extra virgin olive oil to dress
For the basil dressing
1 shallot, peeled and finely sliced
1 garlic clove, peeled, halved (germ removed) and finely chopped
4 anchovy fillets in oil, drained and finely chopped
50g green olives, pitted and chopped
A bunch of basil, picked
150ml olive oil
75ml white wine vinegar
First make the dressing. Put the shallot, garlic, anchovies and olives in a food processor and blitz for 1 minute. Add the basil and blitz for another minute, then scrape down the sides of the bowl. Now, with the motor running, pour in the olive oil in a thin, steady stream through the funnel. Finally, add the wine vinegar and season to taste with salt and pepper. Set aside.
For the salad, heat a large pan (that has a tight-fitting lid) over a medium heat and add the olive oil. When it is hot, add the red onions and cook for 5 minutes until they start to soften. Next, add the aubergines and give the mixture a good stir. Cover and cook for 5 minutes, stirring a couple of times.
Add the balsamic vinegar and cook, uncovered, for another 3 minutes, or until the aubergine is cooked. Spoon the mixture onto a tray and allow to cool.
Preheat the grill to cook the fish. Lay the butterflied red mullet fillets skin side up on an oiled grill tray and season all over with salt and pepper. Place the fillets under the grill and cook for 4 minutes.
While the fish is cooking, tip the aubergine mixture into a bowl and add the rocket, pine nuts and olives. Toss to mix and season the salad with salt and pepper. Dress with a drizzle of good olive oil.
Share the salad between 4 plates. When cooked, lay a butterflied red mullet on top of each portion and drizzle the basil dressing around the plates. Serve straight away.
Salmon and kohlrabi tartare salad
I generally use very good quality farmed salmon for this dish, rather than wild salmon, which is something of a delicacy these days. Kohlrabi lends a nice crunchy texture and earthy freshness to the salad and makes it more of a wintry dish. If you wanted to serve it as a summer salad, you could replace the kohlrabi with refreshing cucumber or ripe tomatoes.
Serves 6-8 as a starter or light lunch
1 side of good quality farmed or wild salmon, pin-boned
For the court bouillon
3 shallots, peeled and sliced
2 carrots, peeled and sliced
2 bay leaves
A few thyme sprigs
45g sea salt
150ml verjus
A handful of parsley
2 litres water
1 tsp black peppercorns
For the kohlrabi tartare salad
1 red onion, peeled and finely sliced
50ml verjus
2 kohlrabi, peeled, halved and finely sliced (ideally on a mandoline)
1 tbsp capers in brine, rinsed
2 large gherkins, thinly sliced
1 tbsp each chopped curly parsley, tarragon, chervil and chives
75ml cold-pressed rapeseed oil
Sea salt and freshly ground black pepper
For the salad cream
2 egg yolks
2 tsp English mustard
2 tsp caster sugar
2 tbsp verjus
100ml cold-pressed rapeseed oil
1 tbsp each chopped curly parsley, tarragon, chervil and chives
150ml double cream
To make the court bouillon for poaching the salmon, put the shallots, carrots, bay leaves, thyme, salt, verjus and parsley into a pan and cover with the water. Bring to the boil, skim off any impurities and simmer for 15 minutes. Add the peppercorns and remove from the heat.
For the salad, put the red onion into a large bowl, add the verjus and set aside for 10 minutes or so to mingle and soften.
Preheat your oven to 200°C/Fan 185°C/Gas 6.
To make the salad cream, put the egg yolks, mustard, sugar and verjus into a bowl and whisk for 1 minute, then gradually whisk in the oil, drop by drop to begin with until you have an emulsion, then add the rest in a thin stream. To finish, whisk in the herbs and cream and season with salt and pepper to taste. Cover and refrigerate until ready to serve.
Bring the court bouillon back to a simmer. Meanwhile, for the salad, add the sliced kohlrabi to the red onion, followed by the capers, gherkins and herbs. Toss well and season with salt and pepper to taste.
Cut the salmon in half to fit in a deep roasting tray. Line the tray with baking parchment or silicone paper and lay the salmon on top. Pour the contents of the court bouillon pan over the salmon and place in the oven. Cook for 12-14 minutes, then carefully remove the tray from the oven and lift the salmon onto a plate to cool. When cool enough to handle, flake the salmon into nice chunks.
To serve, spoon three-quarters of the kohlrabi onto to a large platter, then add the chunks of poached salmon. Add the remaining salad, spoon on the salad cream and serve.
Sardines with courgette and nut salad
I love the freshness and textures of this salad: the tender courgettes, crunchy nuts, zingy dressing and oily goodness of the fish. The sardines need to be spanking fresh, but if you can’t get hold of any really fresh sardines, then mackerel, sprats or herring will work. Failing that, I have made this recipe with really good quality tinned sardines.
Serves 4 as a starter or light lunch
8 sardines, scaled, gutted and butterfly filleted
Olive oil for cooking
Finely grated zest of 1 lemon
Sea salt and freshly ground black pepper
For the courgette and nut salad
1 red onion, peeled and finely sliced
3 large courgettes
50g roasted peanuts, chopped
50g roasted cashews, chopped
50g pine nuts, toasted
2 tbsp chopped dill
For the lemon dressing
100ml olive oil
Finely grated zest and juice of 1 lemon
100ml groundnut oil
Preheat your grill to its highest setting.
For the dressing, whisk the olive oil, lemon zest and juice, and the oil together in a bowl and season with salt and pepper to taste.
Add the red onion to the dressing and leave to stand for 10 minutes; this will take the raw edge off the taste.
Meanwhile, using a mandoline if you have one, cut the courgettes into matchsticks and place in a bowl. Remove the red onion from the dressing with a slotted spoon and add to the courgettes with 6 tbsp of the dressing; mix well. Set aside. Reserve the rest of the dressing.
To cook the sardines, lay the butterflied fillets skin side down on an oiled grill tray. Season the flesh side with salt and pepper and sprinkle with the lemon zest, then turn the fillets over. Place the tray under the grill and cook the fillets skin side up for about 4 minutes until they are cooked through, then remove from the tray.
Add the cooking juices from the grill tray to the courgettes and toss to combine. Add the nuts and chopped dill, mix gently, then share the salad equally between 4 warmed plates. Lay the butterflied sardines on top and drizzle with the rest of the dressing.
Mackerel and noodle salad, cashew and lime dressing
I adore mackerel and my favourite food to eat out is Asian, so I was keen to bring the two together. I created this salad for a party at home from the Asian ingredients I had in my kitchen cupboards. The texture of the mackerel and its natural oiliness work beautifully with the Asian flavourings. Saying that, you could put any oily fish with this dish - sardines would be a fantastic alternative.
Serves 4
4 mackerel, filleted, trimmed and pin-boned
1 litre sunflower oil, for deep-frying
3 banana shallots, peeled and finely sliced, separated into rings
100g plain flour
100g cashew nuts
Sea salt
For the noodle salad
300g dried noodles
2 large carrots, peeled and cut into fine julienne
4 spring onions, finely sliced
50g fresh ginger, grated
4 garlic cloves, peeled and grated
A bunch of radishes, finely sliced
A handful of mint leaves, roughly chopped
A handful of coriander leaves
For the cashew and lime dressing
100ml fish sauce
Finely grated zest and juice of 2 limes
75g palm sugar or soft brown sugar
1 shallot, peeled and finely chopped
2 garlic cloves, peeled and grated
1 red chilli, halved, deseeded and sliced
Heat the oil for deep-frying in a deep, heavy pan to 170°C. Toss the shallot rings through the flour seasoned with salt, shaking off any excess (save for the mackerel). Fry the shallot rings in the hot oil until golden and crisp. Remove with a slotted spoon and drain on kitchen paper. Season the shallots with salt and set aside to cool.
Next, fry the cashews in the oil for 2-3 minutes until golden. Lift out of with a slotted spoon and drain on kitchen paper. Season with salt and put to one side.
Pass the mackerel through the flour and knock off any excess. Fry 4 fillets at a time for 3 minutes. Remove and drain on kitchen paper. Season with salt and leave to cool.
For the salad, bring a pan of water to the boil, add salt, then drop in the noodles and take off the heat. Leave to soften for 3 minutes, then drain the noodles well in a colander (excess water will dilute the dressing).
Heat a large frying pan or wok and add a drizzle of the oil from the fish pan. When hot, add the carrots, spring onions, ginger and garlic. Stir-fry for 2 minutes until the veg start to soften. Remove and set aside.
To make the dressing, put the fish sauce, lime juice and sugar into a pan over a medium heat until the sugar is dissolved. Take off the heat and add the shallot, garlic, chilli and lime zest.
To assemble, put the noodles, stir-fried veg and dressing into a large bowl and toss well. Add the radishes, mint and most of the coriander and toss again. Taste for seasoning, and add a little more salt if required. Arrange on a large platter or divide between 4 bowls.
Break the mackerel into chunks and place on top of the salad. Finally, scatter over the fried cashews, shallots and remaining coriander leaves. Serve at room temperature or warm.
John Dory, shaved asparagus, chilli and orange salad
If you see John Dory on the fishmonger’s block, buy it. It’s a great fish with a delicate texture and delicious sweet flavour, but it’s not always available. I like to serve this salad as a springtime lunch dish. The zesty flavours will brighten up your day.
Serves 4
4 John Dory, about 500g each, gutted, filleted and skinned
2 red onions, peeled
16 asparagus spears, woody parts removed
4 red chillies, halved, deseeded and thinly sliced
1 orange
Sea salt and freshly ground black pepper
For the dressing
4 tbsp verjus
4 tbsp olive oil
1 tbsp Dijon mustard
1 tbsp honey
2 tbsp coriander leaves, chopped
2 tbsp mint leaves, chopped
Preheat the grill to high, ready to cook the fish.
Using a mandoline if you have one, slice the red onions and asparagus as thinly as possible and place in a large bowl with the sliced chillies. Finely grate the zest of the orange and add to the salad. Cut away the peel and pith from the orange and cut out the segments from between the membranes; add to the salad and toss to combine.
For the dressing, whisk the ingredients together in a bowl and season with salt and pepper.
Add half of the dressing to the asparagus salad and toss lightly. Taste and add more seasoning if required.
Season the fish all over with salt and pepper, then lay on the grill tray. Place under the grill for 3 minutes, then turn the fillets over and cook the other side for 3 minutes.
To serve, share most of the asparagus salad between 4 warmed plates. Place a grilled fish fillet on top, arrange the remaining salad on the fish and drizzle over the reserved dressing. Serve immediately.
Cod, bacon, kale and parsnip salad
As soon as parsnips are at their best, you’ve just got to try this warm, autumnal salad. The cod and bacon flavours work really well with parsnip and kale. I like to flake the grilled cod through the salad but you could leave it as a whole fillet if you prefer. The salad is also delicious with carrots in place of the parsnips.
Serves 4
600g cod fillet, skinned and pin-boned
2 large parsnips
Olive oil for cooking and to dress
1 garlic clove, peeled and roughly chopped
75g butter
200g kale, stalks removed
6 rashers of smoked streaky bacon
4 tsp chopped parsley
Finely grated zest and juice of 1 lemon
Sea salt and freshly ground black pepper
Peel the parsnips and slice each one lengthways into 8 ribbons. Place a large frying pan over a medium heat and add a drizzle of olive oil. When hot, add the garlic and parsnips and cook for 2-3 minutes until the parsnips start to colour. Now add the butter and some salt and pepper. Cook for another 5-6 minutes until the parsnips are golden and starting to soften. Remove the parsnips and garlic to a tray lined with kitchen paper to drain; keep warm.
Preheat your grill to its highest setting, ready to cook the fish.
Wipe out the frying pan, put it back over a medium-high heat and add another drizzle of olive oil. When the oil is hot, add the kale and stir-fry for 3-4 minutes until it is cooked but still retains some bite. Transfer to the same tray as the parsnips; keep warm.
Place the bacon rashers and cod fillets on a well oiled grill tray. Season the fish with salt and pepper and put the tray under the grill. Cook the cod fillets for 3 minutes, then turn them over and cook for a further 2 minutes. Remove the fish as soon as it is cooked and the bacon when it is well coloured and cooked.
Chop the bacon and place it in a large bowl. Chop the kale and add it to the bowl. Next flake the cod and add it too. Finally, add the parsnips, garlic, parsley, lemon zest and juice, and a drizzle of olive oil. Season the salad with salt and pepper to taste, then carefully toss it all together.
Share the salad between 4 warmed plates and serve straight away.
Smoked mackerel and pickled vegetable salad
Smoked fish and pickles work so well together. The acidity of the pickle cuts the richness of the fish with every mouthful, to delicious effect. If you prepare the pickled veg in advance you can assemble this salad in 5 minutes - perfect for a quick lunch. If you’re feeling like showing off though, you can top the salad with some freshly grilled mackerel fillets.
Serves 4
6 smoked mackerel fillets
2 tsp creamed horseradish
Finely grated zest and juice of 1 lime
For the pickled vegetable salad
100ml cider
100ml cider vinegar
100ml water
100g caster sugar
1 banana shallot, peeled and sliced into rings
1 carrot, peeled and thinly sliced
1 fennel bulb, tough outer layer removed, shredded (ideally on a mandoline)
1 celery stick, de-stringed (with a peeler) and finely sliced
1 red pepper, peeled, cored, deseeded and finely sliced
1 garlic clove, peeled and crushed
Sea salt and freshly ground black pepper
To serve
Cold-pressed rapeseed oil to drizzle
Mustard and cress or salad leaves
For the pickled vegetables, put the cider, cider vinegar, water and sugar into a pan over a medium heat to dissolve the sugar. Put all the prepared vegetables and garlic into a bowl large enough to hold them and the pickling liquor. Bring the pickling liquor to the boil, then pour over the vegetables. Cover the bowl with cling film and set aside to cool.
To prepare the fish, remove the skin and cut down the middle of the fillet to cut out all the little bones. Flake the fish into a bowl and mix in the horseradish, lime zest and juice.
Drain the pickled vegetables, keeping the liquor to store any leftovers.
Gently toss the pickled vegetables with the mackerel, adding a drizzle of rapeseed oil. Taste for seasoning, adding salt and/or pepper if need be.
To serve, share the salad equally between 4 plates and finish with a drizzle of rapeseed oil and cress or salad leaves.