Updated: Apr 2, 2020
3 smoked mackerel fillets
3 tbsp coconut yoghurt
ó lemon, juiced
2 spring onions, finely sliced
1 tbsp capers, drained and roughly chopped
Sea salt and pepper, to taste
Salad/ crudités to serve
1. Using a fork, flake the mackerel fillets into a bowl, discarding the skin. Add the yoghurt and lemon juice. Season with salt and a generous helping of black pepper.
2. Stir in the spring onions and capers, reserving a few capers for the top.
3. Serve with a large green salad or vegetable crudités.