River Cottage

�� Remove the skin from the Mackerel fillets, and any bones that can be found. Tear flesh by hand into small pieces and place into a mixing bowl. 

�� Peel the Spring Onions, top and tail. Slice finely into rings and add to the Mackerel. 

�� Add the Lemon juice, Black Pepper, Horseradish & Mayonnaise. Stir the Ingredients together until well mixed. (The mix needs to be bound and coated without being too wet. If in doubt add four dessertspoons of Mayonnaise, mix and add more if required.

�� Add the freshly chopped Coriander and Peas and fold through the mix.

�� If this is being made in advance and being stored in a Fridge, there will be a layer of Oil formed when utilised. This is from both the Fish and the Mayonnaise. Therefore for better results mix the Horseradish and Mayonnaise in its own bowl and add just before use, Mixing the fish oil back into the other ingredients first.