Ingredients (serves 4):

- 1 Packet of smoked mackerell fillets or 2 fresh mackerel fillets or 1 tin of mackerel in tomato sauce

- 50g Sea lettuce

- 10g Wild fennel flowers

- 400g Cooked Edamami beans

- 1tbsp Tomato Puree (if not using tinned mackerel)

- 1tbsp Soy sauce

- 1/4tsp Chilli

- 1 Lime, juice and zest

Method:

1. Cook beans and add to bowl

2. Fry mackerel fillets on high heat for 5 minutes then remove from heat

3. Remove skin and reserve for later; break up mackerel into smallish pieces

4. Pick down or chop fennel flowers finely

5. Chop half the sea lettuce, reserving half for deep-frying (dry by opening up fully and laying out separately for at least 1 hour)

6. Combine everything except mackerel skins and reserved sea lettuce

7. Heat oil on high heat until showing signs of turbulence then take one piece of sea lettuce at a time, dip one end into the oil for a second, put it down and then dip the reverse end in; then place on paper towel.

8. Cut mackerel skin into 4 pieces and fry in a slotted spoon for a few seconds until crispy.

9. Plate up salad and add crispy mackerel and green see lettuce 'skin' equally to each plate.

  The finished dish...