- English mustard
- 4 mackerel fillets, pin boned and trimmed
- 4 slices white bread
- Brush a thin layer of mustard on to the mackerel skin. Using a pasta machine, roll the bread out as thinly as possible.
- Place the fish mustard-side down on to the bread and season the fish with salt.
- Trim the bread to size so that you can fold it over the fish. Brush the bread with a