Mackerel salad

I have discovered a brilliant new salad inspired by Connie and also the Three Crowns in Stoke Newington. It is mackerel, warmed up in the oven for about seven minutes. Served on a bed of salad leaves: ideally watercress, coriander and spinach leaves amongst them. Sprinkled with walnuts, grated apple and beetroot to the side. Garnished with lemon wedges which you then squeeze on the mackerel. Perfect. For more wintry days you can add some carbs, like I did today - a jacket potato with cottage cheese.