This is exactly what a starter should be — bright, uplifting and appetising. The zinging vinegar cuts through the oily mackerel, making it light and fresh.
A note on cooking
I encourage you to embrace a freestyle way of cooking, and use this recipe as a guide. Don’t get too caught up in measuring things exactly — you can eyeball most things.
Cooking should be relaxing, unfussy and an opportunity for you to exercise your creativity. Don’t forget to taste as you go along, and use your intuition with flavours.
Trust your instinct, on whether it needs more of this, or more of that — cook to what you like!
Add all the ingredients to a saucepan, or flameproof dish, so that the fillets lie flat.
Gently bring to the boil over a low heat. Once it reaches the boil, immediately take it off the heat and allow to cool.
You can prepare in advance and store the fillets in the brine, in the fridge, till you need it. When you want to serve, remove the fillets from the brine and cut each one into quarters. Serve half a fillet per person on a bed of salad and drizzle of olive oil.