Mackerel carpaccio with fresh cucumber and green apple

Prepare the mackerel for cold smoking: line the bottom of a pot with foil, place mackerel fillets in one part and wood chips or pine cones in the other. Light the chips and cover the pot with a lid.

Salt and pepper the smoked mackerel and roll it up in plastic wrap.

Let it brine for 2 hours in the fridge and then put it in the freezer.

Blend the cucumber into a puree and strain. Add mustard, horseradish, salt, and sour cream to the cucumber water.

Mix until homogeneous.

Divide the spinach into two parts. Set the leaf part aside on another dish, and simmer the stem and root in boiling salted water.

Submerge in icy water, let it cool.

Slice the mackerel roll, remove the plastic wrap, and place it on a plate.

Cut the apple into sticks.

Serve the mackerel with cucumber puree, spinach stems, and green apple.

Garnish with fresh spinach leaves and serve with sour cream sauce.