Fried mackerel with horseradish butter, gherkins and lettuce in brioche buns

SERVES 4

READY IN 15 mins

INGREDIENTS ● 4TBSP BUTTER, SOFTENED ● 2-4TBSP HORSERADISH, TO TASTE ● 4 LARGE OR 8 SMALL MACKEREL FILLETS ● 1 SOFT ROUND LETTUCE, LEAVES SEPARATED ● 4 LARGE GHERKINS, SLICED ● 4 BRIOCHE BUNS (OR ANY SOFT ROLL), SPLIT OPEN

1 Beat the butter and horseradish together in a bowl, adding pepper to taste, then put the mixture to one side.

2 Season the mackerel fillets on both sides and grill them over a high heat, skin-side down, for 2 mins. Carefully flip the fillets over with a spatula and cook for another minute, until just cooked through. (You could also cook in a pan with a splash of cooking oil, if you prefer.)

3 Lightly toast the inside of the rolls on the grill, then generously spread each with the horseradish butter. Add lettuce and gherkins to each bun, then finally the cooked mackerel, sandwiching the buns together to serve.