To Make the dressing, in a clean mixing bowl whisk together the honey, grain mustard & 100ml of the extra virgin rapeseed oil, leave to one side.
In a large non-stick pan, add the remaining oil and heat up.
Place the mackerel fillets, skin side down in the pan and add the lardons/streaky bacon.
Leave the Mackerel skin side down until ¾ cooked, then turn over in the pan, remove from the heat and leave for 30 seconds before removing from the pan.
Turn the lardons/streaky bacon and sauté until golden and crisp, remove from the pan.
Place the Florette Baby Leaf onto the serving plate, top with the Mackerel and crispy lardons/streaky bacon, dress with the Honey & Mustard dressing.
BEFORE YOU POLISH OFF YOUR CULINARY CREATION TAKE A SNAP AND TAG US!
