Smashed Cucumber & Smoked Mackerel Salad
Cook Time 20 minutes
1 x 350g hot smoked mackerel (alternatively use another oily fish like hot smoked trout or salmon)
1 large telegraph cucumber
1 tbsp caster sugar
2 tbsp Chinese black vinegar
3 tbsp light soy sauce
1 tsp chilli oil
2 tbsp fried shallots
Using a rolling pin, smack the cucumber to bruise. Cut in half lengthways and then cut into 1cm chunks. Season with a pinch of salt and let stand for 15 minutes.
Whisk together the sugar, vinegar, soy and chilli oil.
To prepare the fish, remove the skin, bones and head and flake the fish into a bowl. Wash cucumber and pat dry. Place in the bowl with the fish and the dressing and toss. Serve garnished with fried shallots.