Freshness is of utmost importance - mackerel, like many oily fish, tend to spoil more quickly than white fish. Check for firm, shiny bodies and clear, bright eyes. Smoked mackerel is also very ...

Pour in the white wine vinegar; add a little pepper and a few generous glugs of olive oil. Give it a stir. Chop the dill and add half to the dressing and half to the bowl with the mackerel.