Smoked mackerel couscous with horseradish yoghurt

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Step 1

Put the couscous in a bowl with an eighth of a teaspoon of salt, pour over 80ml just-boiled water, cover the bowl with a plate or reusable kitchen wrap, and set aside for five minutes , until all the water has been absorbed. Remove the plate, fluff up the couscous with a fork and leave to cool. Once cool, mix in the chopped herbs and spoon the couscous on to a medium platter.

Step 2

Meanwhile, in a small bowl, mix the sugar snaps and spring onions with a tablespoon of lemon juice and an eighth of a teaspoon of salt, then put to one side.

Step 3

In another bowl, mix the yoghurt, horseradish and garlic with the remaining teaspoon of lemon juice, an eighth of a teaspoon of salt and a good grind of pepper.

Step 4

Put the oil in a medium frying pan on a medium-high heat and, once it’s hot, lay in the smoked mackerel fillets skin side down. Leave to fry for two minutes, until the skin is golden and crisp, then flip over and fry for another two minutes on the other side, until the flesh, too, is golden and crisp. Arrange the mackerel skin side up on top of the couscous, and turn the heat under the pan to medium-low.

Step 5

Add the cumin seeds to the hot oil left in the pan, fry for 30 seconds, until fragrant, then stir in the aleppo chilli, cook for another 30 seconds, then take off the heat.

Step 6

Scatter the sugar snap mixture around and about the mackerel plate, dollop the yoghurt into the gaps between the pieces of fish, spoon the spiced oil all over the top and serve with the lemon wedges on the side.