Cypriot Smoked Mackerel and Soft-Egg Mezze with Cucumber, Mint and Lemon

Instructions

1. 01

   Bring a small saucepan of water to a gentle boil. Lower the egg in and cook 6 1/2 minutes for a jammy yolk. Lift it into cold water, peel, and halve.

2. 02

   While the egg cooks, lay the smoked mackerel skin-side-down in a cold non-stick skillet. Turn the heat to medium-low and warm the fillet for 3-4 minutes — long enough to take the chill off and crisp the skin without overcooking. Lift onto a plate to flake.

3. 03

   In a small bowl, combine the diced cucumber with the minced garlic, half the lemon juice, half the olive oil, the mint, dill, half the parsley, and a pinch of salt. Toss gently and let sit 5 minutes for the flavours to settle.

4. 04

   Whisk together the remaining olive oil, lemon juice, oregano, the rest of the parsley, salt and pepper for a quick dressing.

5. 05

   Plate: cucumber salad on one side, mackerel flakes alongside, the halved egg next to the fish, and the olives in a small pile. Spoon the oregano dressing over the mackerel and egg.