Lunch today was matching the mood of the day – a hint of sun, a waft of smoke from a spring bonfire and a spread of colours that exude April at its best. It is simple and it is filling for a light lunch. And its textures are a delight for fishy folk everywhere and possibly even for a few who are not! For me, the magic is in the pairing of the smoked mackerel from Cornwall with a vinaigrette. It works on all levels.

For 4

4 smoked mackerel fillets torn into several pieces
4 radishes thinly sliced
4 sweet mini peppers finely sliced
4 spring onions sliced
Salad leaves of your choice – I used rocket, lamb’s lettuce and mizuna – a good handful per person
8 baby plums quartered

For the vinaigrette

100 ml olive oil
2 tbsp white wine vinegar
2 tsps of Dijon mustard
A little sea salt and black pepper

All you need to do is make up 4 bowls – add enough salad leaves to each, plus the mackerel, tomatoes, radishes and spring onions. Toss gently.

Whisk the ingredients for the vinaigrette together and swirl over each of the bowls.

Serve with a seriously good crusty bread.

You could, as ever in the best Alfredo’s tradition, twiddle with this recipe, adding other salad ingredients that you have in, or even for a bit of bite, a sliced, deseeded red chilli.

But this was a fine lunch as it was – try it. Let me know if you like it!