Tartare of mackerel with pink pepper & radish and fennel salad

• 2 large mackerel
• 2 spring onions
• 1 small bunch fresh dill
• 4 tbsp olive oil
• 1 tbsp dry pink peppercorns
• 2 lemons
• 1 medium fennel bulb
• 1 bunch radishes
• 1 bunch watercress
• 0 pepper

Step 1
The mackerel should be glistening, shiny and firm.

Step 2
Chop the fish fillets and put them in a bowl over ice.

Step 3
Add to this the spring onions, dill, a tablespoon of oil, peppercorns, salt and the juice of one lemon, fold in and serve immediately - if you leave it to sit for more than 10 minutes, the lemon juice will 'cook' the fish.

Step 4
Serve with a salad of thinly sliced fennel and radishes tossed with watercress, salt, pepper, the juice of the remaining lemon and three tablespoons of olive oil.