Recipe for Smoked Mackerel Fillets with Black Pepper and Cauliflower Duo

Remove the mackerel fillets from their cans, taking care to preserve the marinade.

Remove the leaves from the cauliflower, take the florets and rinse them. Set aside two florets to make the salad.

Immerse the other cauliflower heads in a pot with water, milk, and a pinch of coarse salt. Let cook for about 15 minutes. Once cooked, blend the cauliflower very finely and keep warm.

Thinly slice the two heads of cauliflower set aside. Rinse and chop the chervil, then chop the pecans. In a bowl, combine all the ingredients and season with the marinade, a drizzle of hazelnut oil, salt, and pepper.

Place the raw cauliflower salad in the center of a deep plate, pour the soup around it; gently place a smoked mackerel fillet with black pepper on top.

To finish, enjoy!