To make the smoked mackerel soup, warm the milk in a saucepan over a medium heat with the cloves, peppercorns, bay and the skin and the smoked mackerel fillet. Remove from the heat and infuse for 30 minutes.
Heat the butter in a separate saucepan and fry the onion, celery, Braeburn apple and the potato for 10 minutes without colouring.
Strain the infused milk and add it to the vegetables. Bring to a boil and then remove from the heat, cool slightly and then blend in a food processor or blender until smooth. Strain again and finish with the lemon juice and top with the diced Granny Smith apple and chives.
To make the mackerel and horseradish toasts, preheat the grill to hot and grill the bread on both sides (or alternatively toast it). While the sourdough toast is still warm, spread with the cream cheese and generously grate over the horseradish. Squeeze over some lemon juice and black pepper. Flake over the smoked mackerel and serve alongside the soup.
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