Initial preparation should be done an hour or so before final cooking.
Cut the cucumber in half lengthways and scoop out the seeds. Slice the cucumber very thinly on a mandolin or use the slicing disc of a food processor. Place the slices in a colander or sieve, sprinkle with a little salt, and leave to drain for 1 hour. Meanwhile prepare the fish. Remove any bones with tweezers, and cut the fillets into neat oblique slices about
Rinse and dry the cucumber very thoroughly, squeezing it in a clean tea-towel if necessary. Fry it in 1 tablespoon of the olive oil for about 2 minutes, until it wilts and the colour brightens. Put it to one side. Remove the mackerel from the marinade, and pat it dry on kitchen paper. Fry in a little more olive oil for 1–2 minutes on each side. Arrange the salad leaves on four plates. Spoon the cucumber into the centre and arrange the pieces of smoked mackerel around it. Add the rest of the oil and
© 1995 Frances Bissell. All rights reserved.