Maybe a side of tartar. Mackerel, sardines, herring, and anchovies felt adventurous and unpredictable, ... or Rachel Yang's potato hash with smoked mackerel salad at Joule.

Brian Horsburgh, proprietor of the awardwinning Cross Keys in Kippen - Gastro Pub of 2009. No cooking required here, just use the best ingredients you can afford. First make the fish tartar ...

In a medium bowl, combine the cucumbers, crème fraîche, horseradish, cornichons, capers, lemon juice, parsley, chives, dill, 12 twists of black pepper and the flaky sea salt.

Lay a few salad leaves on the base of the hot dog bun, lay the mackerel on top with some tartare sauce and place the top on; serve immediately. Smoked mackerel pâté Serves 4-6 ...

2. Drain and mash the potatoes with the parsley, lemon juice and chilli flakes. Flake the fish in to the mash, add the flour and mix well. With floured hands, shape in to fishcakes.

150g/5½oz smoked mackerel, cut into chunks; 6 cherry tomatoes, halved ; How-to videos. Method. Preheat the oven to 200C/180C Fan/Gas 6. Grease a 24cm/10in tart case with butter.

Heat 1cm/½in depth of vegetable oil in a deep frying pan over a medium heat. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Drop a small amount of the batter in.

The mackerel and herring for kippers are fished off Donegal. The salmon is farmed from Scotland and Norway. When the salmon fillets arrive they are brined, then arranged on large racks and wheeled ...