Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.Slightly cooked cucumber takes on a completely different flavour than when it is eaten raw. When it's prepared like this, it brings out the cucumber's sweetness and is delicious with smoked fish.
1 cucumber, cut in half lengthways with the seeds scooped out
3tbsp olive oil
Salt and freshly ground black pepper
The juice of 1 lemon
2tbsp capers, drained
The fillets from 2 medium smoked mackerel, boned and skinned
1tbsp chopped parsley
Cut the cucumbers into half-cm slices on the angle, heat a couple of tablespoons of the olive oil in a frying pan and cook the cucumbers for 3-4 minutes on a medium heat, without colouring, and seasoning as they are cooking until they begin to soften a little. Transfer to a bowl and leave to cool. Mix in the capers and lemon juice to taste and arrange on a serving dish. Break the mackerel into pieces on top, spoon over a little more oil and scatter over the parsley.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments