Step 1

Peel a few strips from the cucumber skin lengthways, creating stripes. Cut it in ½ lengthways, then slice into 0.5cm half moons. You can eat the skin you peeled off – chef’s perks!

Step 2

Put the cucumber in a sieve and set over a bowl. Sprinkle with the salt and toss to coat. Leave to drain for 30 minutes. Meanwhile, finely dice the shallot. Mix the vinegar with the sugar in a medium bowl and stir until the sugar dissolves. Add the diced shallot and plenty of black pepper. Stir to mix and leave to one side.

Step 3

Put the eggs in a pan of boiling water and cook for 8 minutes. Peel the skin from the mackerel, removing any visible bones, and flake the fish into large pieces. Drain the eggs, cool under cold water, then peel and set aside.

Step 4

Once drained, rinse the cucumber under cold water, then pat dry with a clean tea towel or kitchen paper. Tip into the bowl with the shallot. Preheat the grill.

Step 5

Spread the baguette slices over a baking tray and toast under the grill until golden on both sides. Finely chop the dill and add to the cucumber, along with the crème fraîche. Toss together and taste for seasoning, then serve with the mackerel, halved and seasoned boiled eggs and toasted baguette.