Grilled Mackerel with Smoked Celeriac Remoulade & Quick Pickled Cucumber

Recipe:
Cut the cucumber in half lengthways then finely slice each half. Add to a mixing bowl with sugar, vinegar, dill and salt and mix together. Transfer to the fridge for an hour.

Light your outdoor grill ready to cook over medium-high heat.

Add all the ingredients for the smoked celeriac remoulade to a mixing bowl, stir well to combine, then season with salt, black pepper and lemon juice to taste.

Prepare the mackerel for the grill. Lay each fillet on a piece of kitchen towel to remove any excess moisture. Brush each fillet on both sides with a little oil and season liberally with salt. Make sure the grill bars are clean and well oiled. Lay the mackerel skin-side down on the hottest part of the grill and leave to cook for around 3–4 minutes. Don't be tempted to try and turn the fish sooner or the skin might stick and tear. When the skin starts to crisp and the fillet lifts off easily, flip and cook flesh-side down for another minute or so. Remove from the heat.

Divide the remoulade and mackerel between four plates, add a spoonful of pickled cucumber, then garnish with watercress and sprigs of dill.