Serves: 6

1 whole smoked mackerel (about 450g)
For the coleslaw:
200ml Borderfields Cold Pressed Rapeseed oil
2 large egg yolks
2 tsp. Dijon mustard
1 tsp. wholegrain mustard
3-4 tsp. white wine vinegar
1½ tsp. caraway seeds, gently toasted
Sea salt
½ white cabbage

To serve
Loaf rustic sourdough bread or Poilâne, sliced and toasted
½ white cabbage
Lemon wedges
Black pepper, to taste



  1. Begin by pre-heating your oven to 160°C fan/180°C/Gas 4. To make the coleslaw begin my combining the egg yolks, Dijon mustard, wholegrain mustard and vinegar in a food processor, and blend until combined. The slowly add the Borderfields until you get a thick, glossy mayonnaise. If the mayonnaise becomes too thick loosen with a small amount of warm water. Season with salt to taste and add the caraway seeds, making sure to mix through evenly.
  2. With a mandolin, or with a very sharp knife, slice the cabbage to the thinness of a 1p coin. Combine the cabbage and enough mayonnaise to evenly coat. Cover the bowl and leave for half an hour to stand.
  3. Meanwhile, place the smoked mackerel on a baking tray and warm in the oven for 6 minutes.
  4. To serve, add a generous helping of coleslaw onto the toast, and top with the warmed mackerel. Season with lemon and black pepper to taste.