Daniel Galmiche serves up tasty pickled mackerel with warm potato and radish salad on Saturday Kitchen.

Daniel says: “Sweet and salty quick-pickled mackerel is married with a simple potato salad flavoured with coriander and lime for a swimmingly good lunch.”

The ingredients are: 2 large pinches coriander seeds, 120ml white balsamic vinegar, 120ml white wine vinegar, 4 tbsp light soft brown sugar, 4 whole mackerel (about 250g each), filleted and lightly scored, 1 tbsp sea salt flakes, plus extra for seasoning, 1 small red onion, thinly sliced, 2 fresh coriander sprigs, plus 2 tbsp chopped fresh coriander leaves, 1 garlic clove, 300g small new potatoes, such as Charlotte or Pink Fir Apple, scrubbed, 1 tbsp natural Greek-style yoghurt, 1 lime, finely grated zest and juice, 8 large radishes, thinly sliced, 1 spring onion, thinly sliced diagonally and freshly ground black pepper.

For the French dressing: 2 tbsp Dijon mustard, 2 tbsp white balsamic vinegar, 4 tbsp olive oil or sunflower oil and 4 tbsp extra virgin olive oil or sunflower oil.