Method
Poach 2 of the mackerel fillets and chill when cooked.once cold, blend with creme fraiche and horseradish(to taste) and season.
Reserve in the fridge.
Slice the cucumber lengthways on a mandolin(or as thinly as you can) and douse with mirin and sprinkle with a little sea salt.
Reserve for 5 minutes.
Make a cross with two strips of cucumber,place a little mousse in the centre of the cross, then fold the cucumber to make a 'parcel'.
Repeat until you have 4 parcels and reserve in the fridge. for the dressing, combine a teaspoon of truffle honey, 2 tablespoons of soy sauce, a teaspoon of tangerine/orange oil and a tablespoon olive oil.
Sear the remaining mackerel fillets in a hot pan,skin side down, until you can see the flesh is cooked halfway up the side.
Remove from the heat and throw in a knob of butter and squeeze a little lemon juice in and turn the fillets over and let sit for a minute.
To Plate
Place the leaves on top of the apple strips, sit the mackerel on top, sit a parcel next to the fish, and drizzle the dressing over and around the mackerel.