1 3/4 pounds smoked mackerel 1/2 cup finely diced sweet onion 1/2 cup finely diced peeled and seeded cucumber 16 walnut halves, chopped 1/2 cup chopped green onion, white and green parts 1/4 cup sliced fresh basil, cut into thin strips 1/2 cup white wine vinegar 1/4 cup plus 2 tablespoons whole-grain Dijon mustard 1/4 cup plus 2 tablespoons extra virgin olive oil 1/4 cup honey 1/3 to 1/2 cup chopped fresh dill Salt 2-3 small red apples, quartered and thinly sliced Chives 24 walnut halves, optional, for garnish

Step 1 Combine the salad: In a large bowl, coarsely shred the fish using your fingers, making sure to remove any pin bones. Stir in the onion, cucumber, chopped walnuts, green onion and basil.

Step 2 In a medium bowl, whisk together the vinegar, mustard, olive oil and honey. Whisk in the dill. Taste and season as desired with salt. To the salad mixture, add 5 tablespoons plus 1 teaspoon dressing and mix well. Taste and adjust the seasoning if desired.

Step 3Line a baking sheet with a piece of parchment paper. Divide the salad into 8 portions, and form each portion into a ball. (The recipe can be prepared up to this point several hours in advance. Cover and chill.)

Step 4To serve, place a ball on a serving plate, and drizzle 1 to 1 1/2 tablespoons of the remaining dressing around the ball. Garnish the plate with a few slices of apple arranged in a fan-like shape and 3 walnut halves, if using. Garnish the top of each ball with chives. Repeat with the remaining salad balls and serve immediately.

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