20g chardonnay vinegar (or any good white wine vinegar)
150g creme fraiche
5g finely chopped chives (you can also use dill or chervil if you wish)
Croutes to serve onto
Method
Remove the skin from the mackerel and using a fork and a clean mixing bowl gently break the fil-lets up.
Bring a small saucepan of water up to the boil and add the shallots, cook for 1 minute then drain in a sieve and run under cold water. Drain and gently press them into the sieve to remove excess water. Add these to the mackerel.
Using a microplane or a fine grater, zest 1/2 of the lemon into the mixing bowl with the mackerel and shallots.
Cut the lemon in half and squeeze one half of the lemon into the mackerel mix taking care not to get any pips in.
Add the creme fraiche, the vinegar and the herbs to the mackerel and mix together.
Check the seasoning and spoon onto croutes, serve.
