Serves 4.
INGREDIENTS:
- 7tbsp gooseberry salsa or relish
- 2 tbsp horseradish
- Half a handful of chives, chopped
- 100g softened butter
- 2tbsps mild olive oil or vegetable oil
- 600g mackerel fillets
- 4 buns, sliced in half
- A small handful of mint, roughly chopped
- A small handful of coriander leaves, roughly chopped
- Sea salt and freshly ground black pepper
METHOD:
- Mix the horseradish and chives into the softened butter and put to one side. Heat the oil in a large frying pan. Season the mackerel fillets and pan-fry them skin side down first for 2 mins over a medium heat. Carefully flip the fillets over with a spatula, add 3 tbsp of gooseberry salsa and cook for another minute.
- Lightly toast the buns or bread and spread with the horseradish butter. Stuff the buttered buns with the gooseberry-coated mackerel, add another spoonful of the salsa, generously sprinkle with mint and coriander and serve immediately.