"This dish combines flavours found in the delis and corner markets of New York's Lower East Side, which I've adapted for the Australian summer," says Luke Burgess. "Most oily fish can be substituted for the mackerel, bonito in particular. The sours and caraway cream are always great condiments to have in the fridge if you make more than you serve." Begin this recipe three weeks ahead if you plan to pickle the cucumbers yourself.
Note Blackcurrant leaves, which add tannin, are available from select nurseries.