4 ciabbata slices (2 medium to large ciabatta rolls sliced in half)
5 tbsp extra virgin olive oil
1 garlic clove, crushed
1 tbsp horseradish
1 tbsp lemon juice
4 medium mackerel fillets
Salad leaves, any you like or a herb salad bag is fine
2 medium eggs boiled for 6 minutes until semi hard-boiled and quartered
Preheat oven to 180C/gas 4, put bread on a tray and drizzle with 2 tbsp olive oil then sprinkle over the crushed garlic and season with a little salt. Bake for 10-15 mins until crunchy
Make salad dressing by whisking 2 tbsp olive oil with the horseradish and lemon juice and seasoning. Score the skin on the mackerel fillets diagonally 2 -3 times. Heat 1 tbsp olive oil in a frying pan over a medium heat and put the mackerel in skin side down for 2 minutes, then turn the heat down and flip the fillets over for a further 1-2 minutes until cooked.
Toss salad leaves in the 2/3rds of the dressing, then plate up by and lay the fillets and egg quarters on top of the leaves, drizzle over the remaining dressing and serve the bread on the side.