Disassemble the fish, pull the bones out of the fillets and place the fish in a bowl. The size of the fish pieces is irrelevant here. Finely dice the cucumber and onion and add to the fish. Mash everything with a fork and gradually add mustard and stock until the right taste and consistency are achieved. If necessary, season with salt and pepper.
The Häckerli tastes best on a fresh slice of rye bread with butter. When properly occupied, the amount is enough for about four large slices of bread.
This is how grandma always did it - this is how it tastes best.
Tip: Those who are figure-conscious can use a smoked trout instead of the luscious mackerel.
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