Mackerel tartare
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
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
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.
