Potted mackerel | Sainsbury`s Magazine

Ingredients

• 320g (4 fillets) British mackerel fillets
• 75g flaky sea salt
• 40g caster sugar
• zest of 1 lemon
• 1 x 25g pack dill
• 100ml Greek yogurt
• 1 tbsp horseradish sauce
• 2-3 drops of Tabasco sauce
• squeeze of lemon juice
• 300g gooseberries, ends snipped (or 300g tin gooseberries, drained)
• 1 tbsp caster sugar
• juice of ½ a lemon
• 100ml vegetable oil, plus extra for cooking the mackerel
• a handful of dill leaves
• 1 x 28g pack flat-leaf parsley, leaves only
• 2 sheets dried roasted seaweed, torn into small pieces
• 110g fine asparagus, halved lengthways
• ½ bulb of fennel, trimmed and thinly sliced into iced water
• ½ cucumber, peeled, deseeded and diced
• herbs, dill (from the 1 x 25g pack above), edible flowers such as nasturtium leaves, borage flowers or micro leaf garlic chives, to finish