Pickled Strangford lough mackerel Sandwich with radish and apple salad

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Mackerel is a firm-fleshed, oil-rich fish with a torpedo-like shape, with silver- and blue-striped skin. It’s delicious and nutritious, with intense creamy meat packed with omega-3 fatty acids.
This is a delicious recipe using the freshest of mackerel which is readily available at this time of year. Great for a starter or a light lunch and well worth the effort to make.

Serves 4;

16 3mm-thick slices of sour dough bread                                                                                                                                   
8 Pickled mackerel fillets, halved lengthways                                                                                                        
200gm Black grapes
2tblsp Lemon juice                                                                                                                                                             
1tblsp Olive oil      
2 Radishes, sliced very thinly                                                                            
1 Granny smith apple, cut into fine julienne         
2tblsp Chopped parsley       
2tblsp Chopped tarragon
Fresh chervil to serve                                                                                         


Place the sour dough pieces out flat on a tray and top each piece with a piece of mackerel skin side down. Cover with a damp tea towel and press lightly so as the mackerel fillets stick to the bread. Allow the bread to sit for 10mins with the tea towel and a light weight on top.
Process the grapes in a blender until smooth, pass through a fine mess sieve into a bowl. Stir in the lemon juice and olive oil and season to taste with Maldon salt and freshly ground black pepper.
Heat 1tblsp of olive oil into a pan and pan fry the mackerel toast, toast side down for 1-2mins on each side or until golden brown and cooked through.

Combine the radish, apple and herbs in a bowl and dress with the grape puree place a little salad onto half of the pan fried mackerel bread, top with another piece of mackerel toast and serve two sandwiches per person, serve with a little grape dressing on the side. And garnish with fresh chervil.

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