4 Fillets of hot smoked mackerel
2 sticks of fresh celery peeled
1 granny smith apple
4 oz walnut halves
Dressing
75 ml natural yogurt
75 ml mayonnaise
1 teaspoon sesame oil
Juice of ½ a lime
Skin the mackerel fillets and cut into 3 even pieces. Cut the celery into matchstick size pieces along with the apple, place in a bowl and squeeze some lime juice over to stop the apple discolouring. Mix the ingredients together for the dressing. Arrange the salad on a plate, place the mackerel pieces on top sprinkle the walnut halves around and drizzle with some dressing, serve with some oatcakes or crusty bread

Recipe Kevin MacGillivray