Mackerel with pickled cucumber, horseradish and herbs – Gourmet Traveller

Ingredients

• 60 ml olive oil, plus extra for drizzling (¼ cup)
• 1 tsp Sherry vinegar
• 1 tsp light soy sauce
• 4 mackerel fillets (140gm each), pin-boned
• 20 gm horseradish, finely grated
• 1 tbsp each dill, chervil, tarragon, chives, micro-coriander and rocket cress
• Pickled cucumber
• 200 ml apple juice
• 1 cup flat-leaf parsley leaves (loosely packed)
• 25 ml white wine vinegar
• 1 tsp nori powder (see note)
• 2 Lebanese cucumbers, thinly sliced on a mandolin