1. Mix together the mustard, honey, cider vinegar and 4 tbsp of oil in a clean jam jar or small bottle with a lid and shake vigorously to blend. Taste, season with fine sea salt and adjust ingredients as preferred. Set aside. 2. Heat 2 tbsp of oil in a pan then fry the cubes of bread until golden all over. Remove from the pan and drain on kitchen paper. 3. Debone and remove the skin from the mackerel and break the flesh up into bite-sized pieces. 4. With a mandoline or sharp knife, very thinly slice the fennel and spring onions. 5. Mix together the fennel, watercress and some of the dressing and then arrange the salad. Place the watercress and fennel first on the plate, in a small pile, then lay on the pieces of mackerel, with sea salt flakes and black pepper, and finally the slices of spring onion over the top. Drizzle over more dressing and arrange the croutons roughly around the outside of the plate. ---------------------------------------------------------------------------
Nutrition
Ingredients
