• 1 piece (80g) shimesaba
• 6 pieces (36g) frilled lettuce
• 2-3 thin slices onion (cut at right angles to the fibres)
• 4 cherry tomatoes, sliced thinly
• Spanish extra virgin olive oil, to serve

For the dressing:

• 45g French fromage frais
• 2 tsp milk
• Salt, to taste

1. Mix the dressing ingredients together.

2. Cut the shimesaba into bite-size pieces. Dip the lettuce pieces in icecold water to make it crisp then drain well. Dip the onion slices in the cold water for 1 minute and then drain.

3. Divide the salad vegetables between 2 plates, add the mackerel, then drizzle the dressing over. Sprinkle with plenty of Spanish extra virgin olive oil – mix together when ready to eat.