• 1 largesmoked mackerel (about 350 g)
  • 2 tbsps mature red wine vinegar
  • 1 tbsp capers, drained
  • 1 tbsp extra virgin olive oil
  • Crushed black peppercorns to taste
  • 2 tbsps Snipped fresh dill or chervil or 1 tbsp chopped flat-leaf parsleyNicoise olives, drained


  • STEP 1
    Hold mackerel by its tail above an open flame until skin blisters and breaks.
  • STEP 2
    Peel off skin and discard head and tail.
  • STEP 3
    With a thin bladed knife make a slit along underside of fish. Open like a book and with your palm press firmly to flatten it.
  • STEP 4
    Discard backbone and skeleton.
  • STEP 5
    Place fillets in a bowl. Add 1 1/2 tbsps of vinegar. Cover with cold water. Set aside for 10 mins.
  • STEP 6
    Remove fillets, discarding the liquid. Thoroughly dry with paper towels then cut into thin strips or bite-sized pieces
  • STEP 7
    Plate up with rest of ingredients.

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