Grilled Mackerel, Elderflower Yoghurt, Beetroot Salad

Recipe

4 mackerel filleted, pin bones removed and trimmed ( ask your fishmonger)

Oil for brushing

Seasalt for seasoning

Heat your barbecue or a hot pan ( if you’re worried the pan might stick, line the bottom with parchment paper). Brush the skin with oil and season with salt. Place skin side down and cook for about 3 minutes or until skin is crisp. Season the flesh with salt and flip over. Cook for another minute and rest.

Elderflower Yoghurt

200ml Greek Style yoghurt

1 teaspoon black onion seeds

1 teaspoon hot honey

1 dessertspoon elderflowers chopped

½ teaspoon seasalt

Toast the onion seeds in a dry pan until they pop then mix into the yoghurt with the hot honey, elderflowers and salt and mix well.