Mackerel Tartare Recipe

Mackerel tartare

  • serves 4
  • Easy

The best dinner-party starter. This recipe uses really fresh mackerel to make this impressive first course that is best served on hot toast



  • cucumber 1 medium
  • salt flakes 2 heaped tsp
  • red onion 2 tbsp, finely chopped
  • lemon ½ small, zest finely grated and juiced
  • baby capers 2 tsp
  • dill leaves 1 tbsp, finely chopped
  • crème fraîche 2 good tbsp
  • mackerel 2 small, filleted and all bones removed
  • extra-virgin olive oil
  • hot toast to serve


  • Step 1

    Peel the cucumber and cut in half, lengthways. Furrow out the seeds with a teaspoon and discard. Slice the cucumber very thinly, toss with the salt flakes in a colander and leave to drip over the sink for 30 minutes.

  • Step 2

    With your hands, wring out as much of the remaining water from the salted cucumber as you can. Rinse the red onion under the tap in a sieve then drain thoroughly. Transfer the onion and cucumber to a bowl and stir in the lemon zest and juice, baby capers, chopped dill and crème fraîche. Season with black pepper. Put to one side while the mackerel is prepared.

  • Step 3

    Chop mackerel quite finely and add to the bowl. Mix all together gently. Turn out a little pile onto each plate. Trickle over some good quality olive oil. Serve with hot toast.

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Nutritional Information

  • Kcals 269
  • Fat 23.1g
  • Carbs 2.2g
  • Fibre 0.7g
  • Protein 13.2g
  • Salt 1g