Mackerel tartare canapés with dill on toasted sourdough
You need some very fresh mackerel for this recipe, which is no bad thing. Just make sure those eyes are crystal clear and gleaming. Use fresh sourdough over stale bread if you can – the toast can get a bit too crispy and brittle if the loaf is too old.
Ingredients
Metric
Imperial
- 2 mackerel, filleted, boned and skinned
- 1 lemon, juiced
- 1 banana shallot, finely chopped
- 1 tsp capers, finely chopped
- 1/4 cucumber, seeds scooped out and discarded, flesh chopped into a fine dice
- 1 bunch of parsley, leaves picked and finely chopped
- 1 bunch of dill, leaves picked and finely chopped - reserve 14 fronds for decoration
- 1/4 tsp cayenne pepper
- sea salt
- black pepper
- 5 slices of sourdough bread, cut into 5 cm rounds
- olive oil
SAVE RECIPE
Equipment
- 5cm pastry cutter
Method
1
To begin, take your mackerel fillets and chop them up into a fine dice – make sure to slice through the flesh, rather than mashing it
- 2 mackerel, filleted, boned and skinned
2
Add the mackerel to a bowl and add a spritz of lemon juice to just coat the fish, rather than soaking it. Leave to cure in the juice for about 10 minutes
- 1 lemon, juiced
3
Add the shallot, capers, cucumber, parsley and dill and gently mix. Season with cayenne pepper, salt and pepper. Place in the fridge and chill for 30 minutes
- black pepper
- 1 banana shallot, finely chopped
- 1 tsp capers, finely chopped
- 1 bunch of parsley, leaves picked and finely chopped
- 1 bunch of dill, leaves picked and finely chopped - reserve 14 fronds for decoration
- 1/4 tsp cayenne pepper
- sea salt
- 1/4 cucumber, seeds scooped out and discarded, flesh chopped into a fine dice
4
Preheat your grill
5
Place the sourdough rounds onto a baking tray and drizzle with olive oil. Place under the grill and lightly toast on both sides
- olive oil
- 5 slices of sourdough bread, cut into 5 cm rounds
6
To serve, spoon a small amount of the tartare onto each round and top with a dill frond
First published in 2018
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