Preheat the oven to <temperature>220<unit>°C</unit></temperature>

Trim, peel, and small dice <quantity>2</quantity> small onions

Slice <quantity>2</quantity> small carrots into thin pieces

Place a <quantity>500<unit>g</unit></quantity> veal loin in a roasting pan. Add the onions and carrots on top

Coat with <quantity>3<unit>tbsp</unit></quantity> of extra virgin olive oil

Season with <quantity>1<unit>tsp</unit></quantity> of flaky salt

Season with a mix of <quantity>1<unit>tbsp</unit></quantity> of coriander seeds and <quantity>1<unit>tbsp</unit></quantity> of cumin seeds

Season with black pepper to taste

Top with <quantity>4</quantity> bay leaves, <quantity>2<unit>sprigs</unit></quantity> of hyssop, and <quantity>2<unit>sprigs</unit></quantity> of thyme

Add <quantity>¼<unit>cup</unit></quantity> of water to the pan

Roast in oven for 20m until browned

Remove the bones from <quantity>2</quantity> mackerel fillets by cutting along both sides of the spine

Add a handful of hay to a pan and lay the mackerel fillets on top of it

Cover the pan with aluminum foil, pressing against the mackerel

Smoke the mackerel over low heat for 10-15m until fragrant and firm

Remove the veal from the oven and let it cool at room temperature

Add <quantity>1<unit>tbsp</unit></quantity> of mustard and <quantity>1<unit>tsp</unit></quantity> of honey to a bowl

Add <quantity>2<unit>cups</unit></quantity> of apple cider vinegar and whisk until homogeneous

Gradually add <quantity>1½<unit>cups</unit></quantity> of olive oil while whisking

Season with salt and black pepper to taste. Whisk to combine. The mustard vinaigrette is ready

Remove the mackerel fillets from the pan. Clean off the remaining hay and shred the fillets into a bowl

Add salt and pepper to taste

Add <quantity>1<unit>cup</unit></quantity> of mayonnaise and <quantity>1½<unit>tsp</unit></quantity> of capers to a tall container. Mix with a hand blender until pulverized

Add mayonnaise to taste to the mackerel and mix well to incorporate

Remove the toppings from the meat and thinly slice it. The roast veal is ready

Transfer the slices to a bowl and add salt and black pepper to taste

Add <quantity>2<unit>tbsp</unit></quantity> of olive oil and mix well to coat

Spread mackerel mayo to taste on a plate. Top with toasted veal slices to taste

Add mixed greens and fresh herbs, to taste, to a bowl. Season with the mustard vinaigrette to taste

Top the veal with the salad, pickled cucumber slices, and edible flowers to taste. The vitello maccarello is ready

Enjoy! Wow your friends on your next Sunday lunch!