300g fresh mackerel fillets
300g smoked mackerel fillets
2 bay leaves
3 garlic cloves peeled and halved lengthways
100ml white wine
A squeeze of lemon juice
3 tbsp extra virgin olive oil
2 springs onions trimmed and finely sliced
Toasted sourdough bread
Arrange the fresh and smoked mackerel fillets over the base of a large pan.
Add the bay leaves and garlic and grind over some black pepper.
Pour over the wine and 50ml water, bring to the boil, cover and cook for 2-4 minutes over a medium heat, then remove from the heat and leave to cool for several hours.
Pour the liquid into a small pan and simmer to reduce to a couple of tablespoons.
Flake the fish into a bowl, discarding any bones and skin, including the tough skin on the smoked fillets. Pour over the reduced liquor, a squeeze of lemon juice and 2 tbsp olive oil, and gently fold in two thirds of the spring onions without breaking up the mackerel flakes.
Season with a little salt if wished.
Tip into a clean bowl or individual pots and cover and chill until required.
Drizzle over another tablespoon of oil and scatter the remaining spring onion on top. Accompany with toasted sourdough, watercress and radish.