Mackerel Tartare Recipe

Mackerel tartare

Name: Mackerel tartare
Total time: 40 min
Yield: Serves 4
Cuisine: British
Ingredients: 1 medium cucumber; 2 heaped tsp salt flakes; 2 tbsp red onion finely chopped; ½ small lemon zest finely grated and juiced; 2 tsp baby capers; 1 tbsp dill leaves finely chopped; 2 good tbsp crème fraîche; 2 small mackerel filleted and all bones removed; extra-virgin olive oil; to serve hot toast

Published: December 19, 2014 at 2:31 PM

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Serves 4

Easy

Total time: 40 mins

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

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Ingredients

Nutrition

1 medium cucumber
2 heaped tsp salt flakes
2 tbsp red onion

finely chopped
½ small lemon

zest finely grated and juiced
2 tsp baby capers
1 tbsp dill leaves

finely chopped
2 good tbsp crème fraîche
2 small mackerel

filleted and all bones removed
extra-virgin olive oil
to serve hot toast

Nutrition: per serving

kcal269
fat23.1g
carbs2.2g
fibre0.7g
protein13.2g
salt1g

Method

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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