Mackerel is right in season at the moment and such a gorgeous oily fish needs little more than grilling and placing with some simple, but robust flavours.
This was my lunch ...
While cooking dinner the evening before, simply fillet a mackerel. Have your Fishmonger do this if you're not a dab hand with a knife.
Lay the fillets under the grill for a few minutes until it's bubbling away in its own fat. Remove, leave to cool keeping inquisitive cats away!
Once cooled, simply flake off the flesh from the skin. Some of the skin will come with it, but it's all good! I tore the skin and chucked it all in a bowl to chill overnight in the fridge. You just want the flesh to come from any remaining bones.
In the morning, just shred some salad ingredients and toss the fish over.
I went for some shredded cos lettuce, radish, pickled chillies, pickled garlic, the fish and some spring onions over the top, accompanied by a few olives and some smeitana - Polish soured cream.
