by Lucas Hollweg, Sunday Times, Aug 2008
2 large cucumbers
2 tsp sea salt
8 mackerel fillets
3 cloves of garlic, crushed
1 tbsp ground cumin
1 tsp ground coriander
½ tsp cayenne
3 tbsp olive oil
Juice of ½ lemon
6 radishes, thinly sliced
16 mint leaves, plus more for sprinkling
8 tbsp natural yoghurt
- Peel the cucumbers, then cut them in half lengthways and scoop out the seeds with a teaspoon. Using a vegetable peeler, shave the cucumbers into long strips. Place the strips in a bowl and sprinkle with the 2 tsp of salt. Mix and leave to stand for 30 minutes.
- Meanwhile, put the fillets in a bowl and slather with the garlic, cumin, coriander, cayenne, olive oil and lemon juice. Leave to marinate for 15 minutes.
- Heat a large nonstick frying pan over a medium heat; don’t use any oil. Add the mackerel fillets, skin side down, and cook for 3 minutes. Turn and cook for 3 minutes more. Remove from the heat. Depending on the size of the pan and the fillets, you may need to do this in two batches.
- Next, squeeze as much liquid from the cucumbers as you possibly can, then mix the flesh with the radishes and mint leaves. Season with pepper and more salt if it needs it, then loosely stir in the yoghurt. A couple of turns of the spoon should do — you don’t want it perfectly mixed. Divide the salad between four plates. Place two of the fillets alongside or on top and scatter with a few more mint leaves before serving.