Smoked mackerel is rich and salty, so needs the freshness of apple, cucumber and apple cider vinegar to counterbalance it. Here, we’ve tumbled it through protein-rich lentils and a dill yoghurt for a flavoursome and healthy mid-week omega-3 fix.

1
Rinse the lentils in a sieve under cold running water
Once rinsed, add them to a medium pot with 500ml (1L) water
Bring to the boil on a high heat
Once boiling, reduce the heat to medium and continue to cook for 20-25 min or until tender, checking occasionally
2
Meanwhile, preheat the oven to 180°C/ 160°C (fan)/ 350°F/ Gas 4
Add the vinegar, Dijon mustard and 1 tsp (2 tsp) sugar to a large mixing bowl with 3 tbsp (6 tbsp) olive oil (preferably extra virgin)
Chop the dill finely, including the stalks, and coarsely grate the apple
Add Half the dill and apple to the bowl
3
Add the mackerel to a baking tray, skin-side up (use tin foil to avoid mess)
Put it in the oven for 10-15 min or until warmed through
4
Cut the cucumber in half lengthways, scraping out the seeds with a teaspoon and discarding
Finely chop the cucumber
Slice the spring onions finely, discarding the root ends
Add the cucumber and spring onions to the mixing bowl
5
Combine the remaining dill with the yoghurt and season generously with pepper and a small pinch of salt (remember that the mackerel is already a salty fish) in a small bowl
Set aside until serving
6
Once the lentils are tender, drain and set them aside
7
Remove the mackerel from the oven, carefully peel off the skin and tear the flesh up into bite-size pieces, directly into the salad bowl
Add the lentils and gently toss the whole lot together
Taste for seasoning, adding more salt and pepper if desired

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