Celtic sea salt
Olive oil (extra vierge)
Cut the mackerel fillet into pieces.
Cut the cauliflower into florets.
Chop the onion, finely chop the parsley and slice the lemon.
Bring the cauliflower florets to the boil in a pan of water. Cook them in 5 minutes.
Puree the cooked cauliflower with the hand blender. Spoon the arugula, red onion, parsley and thyme into the puree and season with salt and pepper.
Garnish with the mackerel, drizzle with olive oil and serve with the lemon wedges.
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